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Grilled Asparagus and Portobello Print Email


1 tsp. rosemary, minced (fresh if possible)
2 medium garlic cloves, minced
2 TBS juice from one lemon
1/4 cup extra-virgin olive oil
sea salt flakes and freshly ground black pepper
1 1/2 pounds asparagus spears, tough ends snapped off
2 large portobello mushrooms
1 log chevre
Balsamico di Modena

Light a medium grill. Whisk rosemary, garlic, lemon juice, oil, salt and pepper to taste in a bowl. Brush asparagus and mushrooms with about 2 TBS of the dressing to coat lightly (you can also use a prepared salad vinaigrette such as Tony's Balsamic Vinaigrette).

Grill asparagus and mushrooms, tossing asparagus every couple of minutes and turning portobello halfway through cooking time. When asparagus is tender and mushroom is heated through and slightly shrunk, remove - about 5-8 minutes total time.

Carefully slice mushrooms into thin strips and toss with asparagus. Transfer to a serving platter, adjust seasoning, sprinkle with crumbled goat cheese, drizzle with Balsamico di Modena and serve immediately.

Also delicious with roasted or grilled red bell pepper strips. - Chef Michaelangelo (mick) Rosacci
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