Yield: 8 servings
4 tablespoons unsalted butter
1 medium yellow onion, cut into 2-inch wedges
1 medium red onion, cut into 2-inch wedges
1½ cups mushrooms (any kind), chopped
2 cups asparagus cut into 1-inch thick pieces
Salt and pepper, to taste
1 tablespoon fresh oregano, minced
1 tablespoon fresh thyme, minced
3 tablespoons balsamic vinegar
Pie crust, prepared (see following recipe)
½ cup shredded cheese, Gruyère, Swiss or other flavor (optional)
Preheat oven 350°.
In a heavy sauté pan over low heat, melt the butter. Add onions to butter, increase heat to medium and sauté for 5 minutes, stirring frequently. Once translucent, remove onions and set aside. Add mushrooms to pan and cook for 2 minutes, stirring frequently. Add asparagus and cook for an additional 2 minutes. Sprinkle with salt, pepper, oregano and thyme and if needed, add more butter by tablespoon, to lightly brown the vegetables. Once brown, remove from heat and add balsamic vinegar; stir to coat. Pour into prepared crust, top with onions and, if using, cheese.
Bake for 25 minutes.
—Recipe developed for Edible Omaha by Julie Kolpin and Mary Oswald
Use this recipe for the Asparagus, Mushroom … Read More