Asparagus and Portobello Mushrooms with Goat Cheese
By America's Test KitchenPublished on September 15, 2011
Time
25 minutes
Yield
Serves 4 as a side dish
Ingredients
1 teaspoon fresh rosemary, minced2 medium cloves garlic, minced2 tablespoons lemon juice from 1 lemon¼ cup extra-virgin olive oil Salt and ground black pepper 1 ¼ pounds asparagus spears, tough ends snapped off2 large portobello mushroom caps 1 ounce goat cheese, crumbled
Instructions
- Either light a medium fire in grill or 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.
- Either grill asparagus, turning halfway through cooking time, until tender and streaked with light grill marks, 5 to 7 minutes, or line up spears in single layer on heavy jellyroll or 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, grill or broil mushroom caps, top side facing heat source, until tender and browned, 8 to 10 minutes.
- 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.
Time
25 minutesYield
Serves 4 as a side dishIngredients
1 teaspoon fresh rosemary, minced
2 medium cloves garlic, minced
2 tablespoons lemon juice from 1 lemon
¼ cup extra-virgin olive oil
Salt and ground black pepper
1 ¼ pounds asparagus spears, tough ends snapped off
2 large portobello mushroom caps
1 ounce goat cheese, crumbled
Ingredients
1 teaspoon fresh rosemary, minced
2 medium cloves garlic, minced
2 tablespoons lemon juice from 1 lemon
¼ cup extra-virgin olive oil
Salt and ground black pepper
1 ¼ pounds asparagus spears, tough ends snapped off
2 large portobello mushroom caps
1 ounce goat cheese, crumbled
Ingredients
1 teaspoon fresh rosemary, minced
2 medium cloves garlic, minced
2 tablespoons lemon juice from 1 lemon
¼ cup extra-virgin olive oil
Salt and ground black pepper
1 ¼ pounds asparagus spears, tough ends snapped off
2 large portobello mushroom caps
1 ounce goat cheese, crumbled
Why This Recipe Works
In search of an asparagus recipe that produced beautifully browned, caramelized asparagus, we found that grilling and broiling work best on thin to medium-thin asparagus—no more than 5/8 inch thick. When we tried spears any thicker, they burned on the surface before they had a chance to cook through. For broiling, keep the pan about 4 inches from the heating element to allow even cooking. For grilling, a medium fire serves best.
Instructions
- Either light a medium fire in grill or 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.
- Either grill asparagus, turning halfway through cooking time, until tender and streaked with light grill marks, 5 to 7 minutes, or line up spears in single layer on heavy jellyroll or 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, grill or broil mushroom caps, top side facing heat source, until tender and browned, 8 to 10 minutes.
- 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.
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