Grill asparagus until tender	Grilled asparagus and portobello

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Grilled Asparagus and Portobello Mushroom with Balsamic Vinaigrette

Source: John Carney's Taste of Restaurant Tuesday, 2006

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Ingredients

• 24 medium asparagus spears

• 6 (medium to large) portobello mushrooms

• 1 Tbsp shallots, chopped

• 1 cup olive oil

• 1/2 cup balsamic vinegar

• 1 tsp each salt and pepper

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Preparation

Cut stems off of asparagus and discard. Add asparagus to a pot of boiling water and cook until al dente. Remove from boiling water and place in an ice bath, until cooled. Coat with olive oil and salt and pepper and grill until tender.

Remove 3/4 of stem from mushroom; discard. Clean mushroom with a damp rag. Place in a mixing bowl and toss with olive oil, balsamic vinegar, salt, pepper and shallots. Place on grill and cook until tender on both sides. (About 8-10 minutes.)

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Balsamic Vinaigrette

• 2 tsp Dijon mustard

• 1 tsp shallots, chopped

• 2 Tbsp basil, chopped

• 4 oz balsamic vinegar

• 12 oz extra virgin olive oil

• 1 Tbsp each salt and pepper

While whisking mustard, shallot, basil and vinegar in a mixing bowl, slowly add in olive oil so that an emulsion is created. Adjust seasoning with salt and pepper. Cover and refrigerate.