From the Remnants in my Fridge

Every now and then, I surprise myself with a recipe that I don't think will amount to much.  Unfortunately, when I am successful, I can often only guess at the proportions that I used.  Tonight was just such a lazy, hungry, post jiu jitsu culinary adventure - but the results were fantabulous! - So what do I call it???

White Wine and Marjoram Spaghetti in Butter Sauce :)

In a warm skillet I combined (one hungry or two light servings):
1 T. Olive Oil
Mushroom Guts (scraped from the inside of two large Portobello heads that I stuffed last night)
Onion (probably about 1/4 onion for tonight's proportions)
Asparagus - 6-8 stalks
2 T. Butter (I added another T. later as well)

Sautee onions and mushrooms until onions are tender, add butter and asparagus, stalks before heads to achieve even tenderness.

Spices:
Sage (large pinch)
Basil (1/2 tsp.?)
Parsley (1 tsp.?)
Marjoram (large pinch)
Fresh ground pepper
Sea salt

Simmer until flavors have had time to mingle and vegetables are crisply cooked

Add:
1/4 to 1/2 c. White cooking wine or dry vermouth (I used white wine tonight!)
A handful of spinach

Toss lightly in skillet until spinach is wilted and toss into a bowl of cooked spaghetti.

Not bad for a meal of leftovers! I'll definitely be trying this one again ^_^