Asparagus and Portobellas

Name: Asparagus and Portobellas
Ingredients: 2 TB. AIR-DRIED SHALLOTS; 1 tsp. PENZEYS MINCED GARLIC; 10 asparagus spears (about 1 lb. of thicker-sized stalks); 8 portobella mushrooms (4 oz. or so); 1-2 TB. oil or melted butter (Rosemarie uses avocado oil); 1 tsp. GREEK SEASONING (TUSCAN SUNSET or Mural of Flavor would be nice salt-free options)

Asparagus and Portobellas was pinched from <a href="https://www.penzeys.com/shop/recipes/asparagus-and-portobellas/" target="_blank">www.penzeys.com.</a>

"A bright and light side dish from Rosemarie Belisle. This recipe is also great with sliced zucchini, green beans or squash...."

INGREDIENTS

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2 TB. AIR-DRIED SHALLOTS

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1 tsp. PENZEYS MINCED GARLIC

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10 asparagus spears (about 1 lb. of thicker-sized stalks)

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8 portobella mushrooms (4 oz. or so)

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1-2 TB. oil or melted butter (Rosemarie uses avocado oil)

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1 tsp. GREEK SEASONING (TUSCAN SUNSET or Mural of Flavor would be nice salt-free options)

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