Asparagus and Portobello Mushrooms with Goat Cheese

Name: Asparagus and Portobello Mushrooms with Goat Cheese
Yield: Serves 4 as a side dish
Ingredients: 1 teaspoon, fresh rosemary, minced; 2 medium cloves, garlic, minced; 2 tablespoons, lemon juice from 1 lemon; 1/4 cup, extra-virgin olive oil; , Salt and ground black pepper; 1 1/4 pounds, asparagus spears, tough ends snapped off; 2 , large portobello mushroom caps; 1 ounce, goat cheese, crumbled

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Appears in Cook's Illustrated May/June 1998

SERVES4 as a side dish

TIME25 minutes

Asparagus and Portobello Mushrooms with Goat Cheese

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 bu...

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