3 CORN THINS slices
50g Brie
6 cooked Asparagus spears
1/2 cup of mushrooms (sliced)
1 tbsp olive oil
1/2 clove garlic (crushed & finally chopped – optional)
Salt & pepper (optional)
Lightly cook asparagus spears in the microwave or steamer till a little bit soft. Put aside to cool.
To cook mushrooms, heat some oil in a saucepan. If desired once the oil is hot add the garlic & cook till browning just starts, then add mushrooms. If the garlic is not desired, add mushrooms once oil heated. Stir mushrooms & cook till mushrooms look cooked (wet & a little brown) on all sides.
Once mushrooms have been cooked, spread brie across CORN THINS slices, add asparagus, then mushrooms. Add salt & pepper if desired.
