Plants never tasted so good.

16.11.11

Grilled Asparagus & Portabella Slices over Brown Rice

Posted by Sinfully Nutritious

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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.

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2 comments:

  1. mmmm....I love mushrooms...and asparagus! My husband is not the biggest mushroom fan, so sometimes I need to hide them in a recipe. lol

    ReplyDelete
  2. I always say, "hide them when you have to, as long as they eat them".

    ReplyDelete

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