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.
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.
Place tortilla chips in a single layer on a baking sheet. Spoon 1 teaspoon mushroom mixture onto each tortilla chip; top evenly with cheese.
Bake at 375° for 5 minutes or until cheese melts.
*Monterey Jack cheese, cut into 16 pieces, may be substituted.