Jumbo Asparagus With Wild Mushrooms, Bertolli & Fresh Pecorino Cheese

1. 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. 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. 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. 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. 5

   For dressing, combine remaining Sauce mixture, reserved marinade and vinegar. Season, if desired, with salt and pepper.

6. 6

   To serve, top asparagus with mushrooms, cheese, then dressing.

* Per serving · 4 servings · Values may vary.