Jumbo Asparagus With Wild Mushrooms, Bertolli & Fresh Pecorino Cheese Recipe

Name: Jumbo Asparagus With Wild Mushrooms, Bertolli & Fresh Pecorino Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pouch Bertolli(R) Premium Champignon and Portobello Mushroom Pasta Sauce; 1/3 cup Bertolli(R) Classico Olive Oil; 6 Tbsp. finely chopped shallots; 1-1/2 tsp. EACH finely chopped fresh parsley, chives and tarragon; 8 ounces trimmed, quartered wild mushrooms (shiitake, cremini, portobello); 3 sprigs fresh thyme; 2 Tbsp. kosher salt; 2 bunches asparagus (about 28 spears); 1 to 2 Tbsp. sherry vinegar; 4 ounces pecorino or Parmigiano-Reggiano cheese, shaved

Servings: persons

1 pouch Bertolli(R) Premium Champignon and Portobello Mushroom Pasta Sauce
1/3 cup Bertolli(R) Classico Olive Oil
6 Tbsp. finely chopped shallots
1-1/2 tsp. EACH finely chopped fresh parsley, chives and tarragon
8 ounces trimmed, quartered wild mushrooms (shiitake, cremini, portobello)
3 sprigs fresh thyme
2 Tbsp. kosher salt
2 bunches asparagus (about 28 spears)
1 to 2 Tbsp. sherry vinegar
4 ounces pecorino or Parmigiano-Reggiano cheese, shaved

1
In medium bowl, combine Bertolli(R) Premium Champignon and Portobello Mushroom Pasta Sauce, Olive Oil, shallots and herbs. Season, if desired, with ground black pepper. Remove 1/2 of the mixture and combine with mushrooms and thyme; set aside to marinate 10 minutes or refrigerate overnight.
2
In large stockpot, bring water and kosher salt to a boil. (If serving asparagus room temperature, prepare an ice bath with 2 tablespoons kosher salt.)
3
Meanwhile, trim asparagus by snapping the ends a few inches from the base, or, for jumbo asparagus, with vegetable peeler, peel 1/2-inch below tip. Cook in boiling water 5 minutes or until desired doneness. Drain; immediately put in ice bath if serving at room temperature.
4
Remove mushrooms from marinade, reserving marinade; discard thyme. In 12-inch skillet, brown mushrooms in a single layer over medium-high heat 10 minutes, seasoning, if desired, with salt and pepper; keep warm.
5
For dressing, combine remaining Sauce mixture, reserved marinade and vinegar. Season, if desired, with salt and pepper.
6
To serve, top asparagus with mushrooms, cheese, then dressing.

336

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 pouch Bertolli(R) Premium Champignon and Portobello Mushroom Pasta Sauce, 1/3 cup Bertolli(R) Classico Olive Oil, 6 Tbsp. finely chopped shallots, 1-1/2 tsp. EACH finely chopped fresh parsley, chives and tarragon, and more.

Yes, Jumbo Asparagus With Wild Mushrooms, Bertolli & Fresh Pecorino Cheese falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Jumbo Asparagus With Wild Mushrooms, Bertolli & Fresh Pecorino Cheese

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