Grilled Asparagus and Oyster Mushroms with Pecorino Cheese

By lindsayvk

Ingredients

• 2 lemons
• 2 bunches pencil-thin asparagus, tough ends trimmed
• 11 oz oyster mushrooms, cut into small clusters
• 2/3 cup extra virgin olive oil
• Salt and freshly ground black pepper
• 1/3 cup chopped fresh chives
• An 8-oz wedge of pecorino cheese

Details

Servings 4

Preparation

Step 1

1. Heat a large grill pan until very hot. 2. Meanwhile, grate the zest from both lemons. Squeeze the juice from 1 1/2 lemons.
3. In a large shallow bowl, toss the asparagus and mushrooms with 1/3 cup of the oil to coat well. Season with salt and pepper. Grill the asparagus and mushrooms, turning often to ensure even coloring, until cooked through and slightly charred. Remove from the grill as the asparagus and mushrooms are done.
4. Meanwhile, combine the lemon zest, lemon juice, chives, and the remaining 1/3 cup oil.
5. Divide the asparagus and mushrooms among four plates and drizzle the sauce liberally on top. With a vegetable peeler, slice curls of pecorino cheese on top. Serve.