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4 English muffins
¼ cup finely minced onion
1 cup chopped mushrooms
1 ½ teaspoons vegetable oil
½ pound asparagus, trimmed and sliced crosswise into 1/2 inch rounds
½ teaspoon ground thyme, oregano or basil
1 ½ teaspoons vinegar (any type)
1 dash each salt and pepper
¾ cup (3 ounces) shredded mozzarella cheese


  1. Wash hands with soap and water.
  2. Toast muffin halves and place on a baking sheet in a single layer.
  3. In a large skillet over medium-high heat, sauté onion and mushrooms in oil, stirring often, until just beginning to brown.
  4. Add asparagus, thyme and vinegar. Sauté, stirring often, until asparagus is barely tender. Season lightly with salt and pepper.
  5. Divide the vegetable mixture equally onto the muffin halves. Top each muffin with shredded cheese.
  6. Broil muffins until the cheese melts. Watch carefully to avoid burning.
  7. Refrigerate leftovers within 2 hours.


  • To trim asparagus, remove the tough bottom 1 to 1 1/2 inch of the stalk.
  • No English muffins? Serve over a whole grain such as brown rice or bulgur.
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8 muffin halves
Prep time:
15 minutes
Cooking time:
15 minutes
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