Asparagus and Portabella Mushrooms with Goat Cheese

Asparagus and Portabella Mushrooms with Goat Cheese
From Marcel's Monthly Newsletter, COOK CREATE CELEBRATE: July 2012
  1. 1 teaspoon chopped rosemary
  2. 2 cloves chopped garlic
  3. 2 Tablespoons fresh lemon juice
  4. ¼ cup olive oil
  5. Salt and ground pepper
  6. 1¼ lb. asparagus- ends trimmed
  7. 2 large portabella mushroom caps
  8. 2 oz. crumbled fresh goat cheese
  1. Preheat grill.
  2. Whisk together in a bowl the rosemary, garlic, lemon juice, salt, pepper and olive oil. Brush the asparagus and mushroom with the mixture to coat.
  3. Grill the asparagus first turning after 2-3 minutes, you just want them to have light grill marks. Next grill the mushroom caps top side down until browned about 8-10 minutes. Cool slightly. Plate the asparagus in a serving platter.
  4. Slice the mushrooms and arrange them on the asparagus. Drizzle any additional dressing, salt and pepper, and sprinkle the top with the goat cheese.
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