Ingredients
8 oz asparagus
4 oz portabella mushrooms, sliced
2 cloves garlic, minced
1 tomato, seeded and diced
1 tsp oil (we used sesame)
½ tsp dill
salt and pepper, to taste
toast
cream cheese
Preparation
Heat oil over medium heat.
Sauté mushrooms, garlic in oil until lightly browned. Add asparagus, small amount of water and cover for about 5 minutes, until asparagus is tender. Add tomato and cook briefly.
Add dill, salt and pepper.
Top toast with cream cheese, and asparagus/mushroom mixture.
Serve hot.
The Vegan Trough 