Yield
Makes 8 servings

How to Make It

Step 1

Snap off tough ends of asparagus spears. Cook asparagus in boiling water 3 minutes or until crisp-tender. Plunge into ice water to stop the cooking process; drain, and cut into 1/2-inch pieces.

Step 2

Sauté onion in hot oil over medium heat in a large skillet 30 seconds or until tender. Add garlic and mushrooms, and sauté for 1 to 2 minutes or until mushrooms are tender. Add wine, and cook 2 minutes, stirring to loosen particles from bottom of skillet. Stir in basil, marjoram, thyme, and asparagus.

Step 3

Place tortilla chips in a single layer on a baking sheet. Spoon 1 teaspoon mushroom mixture onto each tortilla chip; top evenly with cheese.

Step 4

Bake at 375° for 5 minutes or until cheese melts.

Step 5

*Monterey Jack cheese, cut into 16 pieces, may be substituted.

Jeffrey's, Austin, Texas

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