Asparagus-and-Mushroom Tostadas With Goat Cheese

Ingredients

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

Equipment

• frying pan
• baking sheet
• oven

Directions

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. Saut onion in hot oil over medium heat in a large skillet 30 seconds or until tender.
3. Add garlic and mushrooms, and saut for 1 to 2 minutes or until mushrooms are tender.
4. Add wine, and cook 2 minutes, stirring to loosen particles from bottom of skillet. Stir in basil, marjoram, thyme, and asparagus.
5. Place tortilla chips in a single layer on a baking sheet. Spoon 1 teaspoon mushroom mixture onto each tortilla chip; top evenly with cheese.
6. Bake at 375 for 5 minutes or until cheese melts.
7. *Monterey Jack cheese, cut into 16 pieces, may be substituted.