Categories: Vegetables

Ingredients

• 4 portabello mushroom caps
• 2 Tbsp. Rosemary Oil
• 1 lb. fresh asparagus
• Rosemary Oil:
• 1/3 cup olive oil
• 2 fresh rosemary sprigs
• 1 tsp. pepper
• Grilled Mushroom-Asparagus Salad:
• 1/4 cup balsamic vinegar
• 3 Tbsp. Rosemary Oil
• 1 garlic clove, pressed
• 1 tsp. chopped fresh rosemary
• 1/2 tsp. salt
• 1 cup (about 8 oz.) goat cheese
• 12 French baguette slices, toasted
• 1/8 tsp. black pepper
• 6 cups gourmet salad greens
• garnish: fresh rosemary sprigs

Directions

1. Remove gills from undersides of portabello mushroom caps using a spoon. discarding gills. Brush mushrooms with 1 Tbsp. Rosemary Oil. Snap off tough ends of asparagus; brush with remaining 1 Tbsp. Rosemary Oil.
2. Grill mushrooms, covered with grill lid over high heat (400 to 500 degrees) 5 minutes on each side. Cut mushrooms into strips. Grill asparagus, covered with grill lid, over high heat 2 minutes on each side.

3. Rosemary Oil:

4. Bring all ingredients to a boil over high heat, and cook, stirring occasionally, 3 minutes. Remove from heat; cool. Discard rosemary sprigs.

5. Note: Use remaining Rosemary Oil in the vinaigrette for Grilled Mushroom Asparagus Salad.

6. Grilled Mushroom- Asparagus Salad:

7. Whisk together balsamic vinegar, Rosemary Oil, garlic, fresh rosemary and salt, and set dressing aside. Spread goat cheese n 1 side of each of 12 French baguette slices, toasted and sprinkle each portion with black pepper. Prepare 1 recipe Grilled Portabello Mushrooms and Asparagus, slicing mushrooms rather than cutting into strips. Arrange salad greens, mushroom, and asparagus on a large serving platter, and drizzle with dressing. Serve with goat cheese toast; garnish with fresh rosemary sprigs, if desired.

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