Asparagus-And-Mushroom Tostadas With Goat Cheese

• 4 fresh asparagus spears
• 2 tablespoons chopped onion
• 2 tablespoons olive oil
• 1 garlic clove, finely chopped
• 2 cups sliced shiitake or crimini mushrooms
• 2 tablespoons white wine
• 1 teaspoon chopped fresh basil
• 1 teaspoon chopped fresh marjoram
• 1 teaspoon chopped fresh thyme
• 16 round tortilla chips
• 4 ounces goat cheese, crumbled*

1. Snap off tough ends of asparagus spears. Cook asparagus in boiling water 3 minutes or until crisp-tender. Plunge into ice water to stop the cooking process; drain, and cut into 1/2-inch pieces.
2. Saute onion in hot oil over medium heat in a large skillet 30 seconds or until tender. Add garlic and mushrooms, and saute for 1 to 2 minutes or until mushrooms are tender. Add wine, and cook 2 minutes, stirring to loosen particles from bottom of skillet. Stir in basil, marjoram, thyme, and asparagus.
3. Place tortilla chips in a single layer on a baking sheet. Spoon 1 teaspoon mushroom mixture onto each tortilla chip; top evenly with cheese.
4. Bake at 375u0b0 for 5 minutes or until cheese melts.
5. *Monterey Jack cheese, cut into 16 pieces, may be substituted.

onion, olive oil, garlic, shiitake, white wine, fresh basil, fresh marjoram, thyme, tortilla chips, goat cheese

Taken from www.myrecipes.com/recipe/asparagus-and-mushroom-tostadas-with-goat-cheese (may not work)