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    Grilled Asparagus with Oyster Mushrooms


    Source of Recipe


    Rocco's 5


    List of Ingredients


    • 2 Lemons
    • 2 Bunches of pencil-thin asparagus, trimmed
    • 11 oz oyster mushrooms, cut into small clusters
    • 2/3 Cup extra virgin olive oil
    • Salt & Pepper
    • 8 oz wedge pecorino cheese
    • 1/3 Cup fresh chopped chives


    Instructions


    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 pf the olive oil to coat. Season with salt and pepper. Grill the asparagus and mushrooms, turning often to ensure even coloring, until cooked and slightly charred. Remove from the grill when done.
    4. Meanwhile, combine the zest, juice, chives and remaning 1/3 cup oil.
    5. Divide the asparagus and mushrooms umong 4 plates, drizzle with sauce. Use a vegetable peeler to slice curls of cheese on top.
 

 

 

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