Ingredients:
4 English muffins
1 ½ teaspoons vegetable oil
¼ cup finely minced onion (any type)
1 cup chopped mushrooms
½ pound asparagus, trimmed and sliced
crosswise into ½-inch rounds
¾ teaspoon dried thyme, oregano or basil
1 ½ teaspoons vinegar or lemon juice
1 dash each salt and pepper
3 ounces (¾ cup) shredded mozzarella cheese
Directions:
1. Wash hands with soap and water.
2. Toast muffin halves and place on a
baking sheet in a single layer.
3. Heat oil in a large skillet over medium/high heat. Cook onions and mushrooms,
stirring often, until just beginning to brown.
4. Add asparagus, thyme and vinegar. Stir
often until asparagus is barely tender,
about 3 to 4 minutes. Add salt and pepper.
5. Turn on oven to Broil setting.
6. Divide vegetable mixture onto the
muffin halves. Top each muffin with
shredded cheese.
7. Broil muffins for about 30 seconds, or
until the cheese melts. Watch carefully to
avoid burning.
8. Refrigerate leftovers within 2 hours.
Makes 8 muffin halves
Prep time: 15 minutes
Cooking time: about 15 minutes
