Poor Man's Beef Wellington

•1 pound fresh asparagus, washed and trimmed
•6 ounces white or crimini mushrooms, cleaned
•2 tablespoons minced shallots
•2 tablespoons dry white wine
•2 cloves garlic
•2 teaspoons salt
•1/2 teaspoon black pepper
•1 1/2 pound ground chuck
•6 freshly baked croissants, cut in half lengthwise
•Dijon mustard

1.Combine mushrooms, shallots, white wine, garlic cloves, salt and pepper in a food processor. Jog-blend about 30 seconds or until pureed.

2.Transfer the mushroom mixture to a large bowl and add the ground chuck. Mix until blended, but don't handle the meat too much (it'll make the patties tough).

3.Form 6 oblong or oval shaped patties (so that later they fit the croissants!)

4.Place the patties in the pan and cook, turning only once.

6.While the patties are cooking, grill the asparagus for 1 1/2-2 minutes or until slightly charred. Set aside.

7.Towards the end of cooking, place the croissants on the grill to toast a bit too.

8.To assemble your masterpiece, spread dijon mustard, place a patty on each bottom bun, add a couple of asparagus, add the top of the croissant and dig in!

Recipe from: Poor Man's Beef Wellington