Dinner was a simple vegetable solution. I had a fresh bunch of skinny asparagus and some hearty portabella mushrooms.
I brushed olive oil on my heated grill skillet and placed thin slices of portabella mushrooms on it. I also brought a pot of water to a boil to blanch my asparagus before grilling.
Once my mushrooms were wilting, I flipped them and seasoned with sea salt and pepper. I blanched the asparagus in the boiling water less than two minutes before transferring them to my grill pan.
Right before the asparagus was done I brushed 2 tbsp. of a lemon vinaigrette on them. At the same time, I added just a tiny drizzle of Worcestershire sauce to the mushrooms to give them a steak flavor. I heated up a bag of Trader Joe’s Multigrain Rice and plated the dish. It was so good. Bursting with flavor. Andy and Mya were both looking for more after they finished their plates.