Mushroom Asparagus Deliciousness &mdash A Dinner

Mushroom Asparagus Deliciousness is, simply, asparagus with portobello mushrooms and mango chutney over the top. With the exception of the chutney this is an original recipe, and certainly an original creation. Love me.

Can also be served with Rosemary and Thyme Mashed Potatoes and Salad

Observe:

(I really do need a picture of this)

Best prepared in this order.
Mushroom Asparagus Deliciousness

Mustered Mango Chutney:
See this entry, double.
Allow to cool to room temperature (ok, ok, I never wait that long).
Set aside

Asparagus:
2 pounds asparagus.

1. Snap off wooded ends
2. Boil or steam asparagus until tender.
Set aside

Portobello Mushroom Topping:
2 Portobello mushrooms - thickly sliced.
1 Tablespoon dried rosemary
1 Tablespoon Marsala
Olive oil

1. Saute mushrooms in olive oil.
2. About half way through the process add rosemary, crush immediately before adding to extract more flavor
3. Add Marsala
Set aside

Presentation:
1. Place 5 or 6 asparagus spears near the center of the plate.
2. Spoon mushroom topping over the spears about 1 layer thick, and covering the middle 2/3 of the spears. Be sure to extend past the outside edge of the spears a little bit.
3. Spoon chutney over the middle portion of the mushrooms. Be extra sure to extend past mushroom topping.
4. Spoon rosemary thyme mashed potatoes on the side. No need for gravy, but if you'd like a light mushroom gravy would work well.

Rosemary Thyme Mashed Potatoes
Red potates - cubed.
Dried rosemary
Dried thyme (not ground)
Soy milk
Butter substitute

1. Boil potatoes until tender
2. Mash potatoes add soy milk and butter substitute to obtain desired consistency.
3. Add rosemary and thyme to taste. Crush slightly right before adding to enhance flavor.
4. Can be served with a light mushroom gravy, though plain is also desireable.

Salad
I used a nice light herb and spinach salad (pre-packaged in this case)
Serve with a raspberry or garlic vineagarette.