ASPARAGUS AND PORTOBELLOS WITH GOAT CHEESE
1 teaspoon fresh rosemary minced
2 medium cloves of garlic minced
2 tablespoons fresh lemon juice
1/4 cup olive oil
Salt and fresh ground pepper
1 1/4 pounds asparagus spears, ends trimmed
2 large portobello mushroom caps
1 ounce goat cheese, crumbled
1. 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. Line up asparagus spears in single layer on 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. Along with asparagus, broil mushroom caps, top side facing heat source, until tender and browned, 8 to 10 minutes.
3. 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 |
