Ingredients
1 pouch Bertolli® Premium Champignon and Portobello Mushroom Pasta Sauce
1/3 cup Bertolli® Classico Olive Oil
6 Tbsp. finely chopped shallots
1-1/2 tsp. EACH finely chopped fresh parsley, chives and tarragon
8 ounces trimmed, quartered wild mushrooms (shiitake, cremini, portobello)
3 sprigs fresh thyme
2 Tbsp. kosher salt
2 bunches asparagus (about 28 spears)
1 to 2 Tbsp. sherry vinegar
4 ounces pecorino or Parmigiano-Reggiano cheese, shaved
Preparation
In medium bowl, combine Bertolli® 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.
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.)
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.
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.
For dressing, combine remaining Sauce mixture, reserved marinade and vinegar. Season, if desired, with salt and pepper.
To serve, top asparagus with mushrooms, cheese, then dressing.
