Instructions: Place dried onions in a medium sized saucepan. Add vermouth and water, stir. Then add asparagus and mushrooms in alternate layers. Bring to boil. Cover and slow-boil for 8 mins., stirring gently twice.

Set colander over bowl. Pour mixture into colander and drain well. Discard parsley sprig. Place asaragus and mushrooms in warmed serving bowl. Return drained liquid to saucepan. Add Barbeque Spice Mix and tomato paste. Cook over medium heat for 2 mins., stirring often.

Liquid will thicken slightly and reduce by one third.

Pour over vegetables and serve.

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