Grilled Portobello Mushrooms & Asparagus

Mushrooms & Asparagus

Ingredients:

• 4 portbello mushroom caps
• 2 tablespoons rosemary oil
• 1 pound fresh asparagus

Instructions:

Remove from the brown gills from the undersides of the portbello caps using a spoon and sicard. Brush the mushrooms with 1 tablespoon of rosemary oil. Snap off the tough ends of the asparagus and brush with the remaining rosemary oil. Grill the mushrooms covered over high heat for 5 minutes on each side. Grill the asparagus covered for 2 minutes on each side.

Rosemary Oil

Ingredients:

• 1/3 cup olive oil
• 2 fresh rosemary sprigs
• 1 teaspoon pepper

Instructions:

Bring all the ingredients to a boil over high heat and cook, stirring occasionally for about 3 minutes. Remove from the heat and let cool. Discard the rosemary sprigs.