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Asparagus & Portobello Mushrooms w/Goat Cheese

Source of Recipe

Julie/meowlady2/EDC


Recipe Link: messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=8171.12

List of Ingredients

1 teaspoon fresh rosemary, minced
2 medium garlic cloves, minced
2 tablespoons juice from one lemon
1/4 cup extra-virgin olive oil
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


Recipe

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.

3. Grill or broil mushroom caps, top side facing heat source, until tender and browned, 8 to 10 minutes.

4. 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.


Serves 4 as a side dish.