Asparagus Mushroom Tapenade

~15 stalks of asparagus, washed and ready
~15 cremini mushrooms, sliced
2 cloves of garlic
salt and pepper
2 tablespoons of olive oil

1. Preheat the oven to 400°. Broil the asparagus, mushrooms, and garlic for 10 minutes, then season with garlic, salt, and pepper.

2. Put the broiled veggies in a food processor and pulse until all ingredients form a pesto-like consistency.

3. Serve on freshly toasted baguettes or crustini.

Optional: add some cream cheese for extra creaminess.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s