The Candid Cook: Grilled Asparagus and Mushrooms

Recently my sis-in-law told me about the joys of grilled asparagus.  I'm not sure if this is how she did it, but I've got to add my adulation as well.  This is amazing!!  It's nice and crisp tender, and the best part is you don't heat up the house to make it - just like all grilling recipes.

If you've never bought the bundled asparagus in the store before, you are really missing out.  One simple trip to prepping it when you get it, is that rather than cutting off the tougher bottom end of the stem, you snap it off.  If you can't snap it easily, then move a little closer to the top and try again.  This makes sure that the more fibrous - and less delicious - portion doesn't end up on your plate.

 Once you have your asparagus clean and trim, place it on a large sheet of aluminium foil.  If you don't have heavy-duty foil, be sure to use a double layer to protect your veggies from burning.

Then top with about 4 oz. of sliced fresh mushrooms.  These were the small portabella mushrooms that I had left over from another recipe.  Drizzle with olive oil or melted butter, then sprinkle with your preferred seasoning blend.  Personally, I like Morton's Nature's Seasons for almost everything.

Grill until the mushrooms start to release their own juices.  It should be tender enough by then and ready to eat.  Delicious!