- 4
Ingredients
- 1 teaspoon fresh rosemary -- minced
- 2 medium cloves garlic -- minced
- 2 tablespoons lemon juice from 1 lemon
- 1/4 cup extra-virgin olive oil
- Table salt and ground black pepper
- 1 1/4 pounds asparagus spears -- tough ends snapped off
- 2 large portobello mushroom caps
- 1 ounce goat cheese -- crumbled
Preparation
Step 1
1. Either light a medium fire in grill or preheat broiler. Whisk rosemary, garlic, lemon juice, and oil, along with salt and pepper to taste, in medium bowl. Brush asparagus and mushrooms with about 2 tablespoons dressing to coat lightly.
2. Either grill asparagus, turning halfway through cooking time, until tender and streaked with light grill marks, 5 to 7 minutes, or line up spears in single layer on heavy jellyroll or rimmed baking sheet and broil, placing sheet about 4 inches from top heating element and shaking it once halfway through cooking to rotate spears, until tender and browned in some spots, 6 to 8 minutes. Along with asparagus, grill or broil mushroom caps, top side facing heat source, until tender and browned, 8 to 10 minutes.
3. Cool mushrooms slightly, then slice thin; toss with asparagus and remaining dressing. Transfer to serving platter, adjust seasoning with salt and pepper, sprinkle with goat cheese, and serve immediately.