INGREDIENTS: 1 bunch (approx. 1 lb.) asparagus, as thick as you can get 1/2 – 3/4 lb. cremini button mushrooms (about 1½ cups) 1/2 cup red wine 3-4 tablespoons olive oil or extra virgin olive oil 1 tablespoon fresh chopped thyme and marjoram Salt and fresh pepper to taste METHOD: Preheat oven to 425°F. Line...Read More