Asparagus and Gruyere Mushroom Tart

• 2 large brown button mushrooms
• 15 ml butter
• 1 garlic clove, crushed
• 15 ml olive oil
• 14 onion, diced
• 5 ml fresh tarragon leaves, chopped
• 16 small asparagus spears
• 50 g gruyere cheese, thinly sliced

1. Brown the mushrooms with butter and garlic in a frying pan.
2. In another frying pan, heat the olive oil and cook the diced onion and tarragon; when soft add the asparagus and toss for about 2 minutes.
3. Place asparagus on top of mushrooms and top with Gruyere.
4. Place under a preheated grill for a few moments until the cheese has melted.
5. Serve immediately.

brown button mushrooms, butter, garlic, olive oil, onion, tarragon, gruyere cheese

Taken from www.food.com/recipe/asparagus-and-gruyere-mushroom-tart-304913 (may not work)