Asparagus with Portobello Mushrooms and Goat Cheese

People really love this. Honestly, it is so easy, I feel bad that they're impressed. Try it next time you're grilling something. I'm thinking of adding some grilled chicken and serving this recipe inside a big tortilla as a wrap.

1 bunch asparagus

2 portobello mushroom tops

1 t. fresh rosemary, chopped

2 cloves garlic, minced

2 T. lemon juice

1/4 c. olive oil

1 oz. goat cheese, crumbled

Snap off the tough ends of the asparagus and remove the stems of the portobello mushrooms. Brush the mushrooms and asparagus with olive oil. Grill them. The mushrooms will take a while. It takes a little practice to grill asparagus without burning it, but it is a skill well worth the work. After grilling, slice the mushrooms. Place the mushrooms and asparagus on a platter.

Combine the rosemary, garlic, lemon juice and olive oil. Drizzle over the mushrooms and asparagus. Garnish with the goat cheese and serve.


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