Ingredients:
 | 4 Fresh asparagus spears |
| 2 Tbs chopped onion |
| 2 Tbs olive oil |
| 1 Garlic clove, finely chopped |
| 2 Cups sliced shiitake mushrooms |
| 2 Tbs white wine |
| 1 Tsp fresh chopped basil |
| 1 Tsp chopped fresh marjoram |
| 1 Tsp chopped fresh thyme |
| 16 round tortilla chips |
| 4 Oz Goat cheese, crumbled |
Prepares 16 servings
Preparation time: 25minutes
Cook time: 10 minutes
Bake time: 5 minutes
| Snap off tough ends of asparagus spears. |
| Cook them in boiling water, 3 minutes, until crisp and tender. |
| Plunge into ice water to stop the cooking process. |
| Cut into 1/2 inch pieces. Sauté onions in medium heat until tender. (1/2 minute) |
| Add garlic and mushrooms, sautéing until mushrooms are tender. (2 minutes) |
| Stir in basil, marjoram and thyme and asparagus. |
| Place tortilla chips in single layer on a baking sheet. |
| Spoon 1 Tsp of the mushroom/asparagus mixture on each chip, and top with cheese. |
| Bake at 375 degrees for 5 minutes or until cheese melts. |