Sauteed Asparagus and Portabella Mushrooms

Steaming isn't the only way to cook asparagus... When you're in a time crunch for dinner, but you've got some asparagus in the fridge, try this recipe. It takes about ten minutes from prep to finish and even your picky eaters will love it!

1 bunch of asparagus
1/2 tsp Garlic Saltburst (or the flavor of your choice)
4 shallots
1 large portabella mushroom
4 tbsp unsalted butter

1. Slice the shallots into slivers.
2. Brush the debris from the portabella mushroom, but do not rinse. By exposing mushrooms to water, you will add uneccesary moisture to the dish.
3. Melt 2 tbsp butter in a skillet over medium heat.
4. Once the butter melts, add the shallots and saute for about 5 minutes.
5. Cut off the bottom quarter of the asparagus bunch and discard.
6. Chop the remaining asparagus into 1/4" pieces so that it will cook faster and more thoroughly. Also chop the portabella mushroom into small cubes.
7. Add the asparagus and remaining 2 tbsp butter to the skillet.
8. Sprinkle on the Garlic Saltburst to taste and stir every couple of minutes. You want the mixture to stick to the skillet a bit so it will brown and become slightly crisp.
9. Check the asparagus for doneness. If it is still slightly crisp, add the portabella mushroom. They don't take long to cook, so at this point, you've probably got about five minutes before you're completely done.
10. When the shallots and asparagus are a dark, golden color, remove them from the heat and serve.

Serves 4.