Weekend potluck

I went over to a dear friend's house this weekend for dinner with the girls. My contribution to the evening was the veggie side dish and brownies from scratch... both were delicious.

Here are the recipes...

Asparagus topped with sauteed mushrooms

1 1/2 lbs asparagus, ends trimmed
2 Tbsp olive oil, divided
pinch of salt and pepper
10 oz. baby bella mushrooms, sliced
2 cloves garlic, minced
2 Tbsp white wine

Toss asparagus, 1 Tbsp oil, and salt and pepper together on a large baking sheet. Roast at 400 until asparagus is somewhat tender, but has a bit of crunch left (about 15 min, or less if you have thin stalks). While asparagus cooks, heat remaining oil in a skillet over medium heat. Add mushrooms and saute for 15 min. Stir in garlic and wine and continue to cook for 5 more min. Top asparagus with mushrooms. Serves 4.


Basic Scratch Brownies

Ingredients
1/2 cup butter
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder

Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
Bake in preheated oven for 20 to 25 minutes. Do not overcook. (remember that brownies will continue to cook in the pan - especially if you use a metal pan)