Ingredients:
40 oz. Simplot IQF Medium Asparagus Spears
4 fl oz. Arneo Olive Oil
1 Tbsp. McCormick Montreal Steak Seasoning
2 oz. Butter
4 oz. DFS Seasonal Mushrooms, chopped
2 oz. White Wine
1 1/2 tsp. DFS Tarragon, fresh, chopped
1 tsp. DFS Italian Parsley, chopped
1 tsp. Salt
1/4 tsp. DFS Black Pepper, cracked
Method:
1. Layout the Simplot IQF Asparagus in a single layer on a sheet pan.
2. Drizzle the asparagus with the olive oil and sprinkle with the seasoning.
3. Roast in a 140ºF convection oven for 10 to 12 minutes, shake the pan to turn the spears half way through the roasting process.
4. Melt the butter in a large skillet.
5. Add the mushrooms and leeks to the skillet and sauté over medium heat until tender and cooked thoroughly.
6. Add the white wine and continue to sauté for another minute.
7. Toss the mushrooms with the seasoning and remove from heat.
8. For each serving, place 1 1/2 oz. of asparagus on a plate and top with 1/2 oz. of mushrooms.
