Ingredients
- 2 bunches asparagus, stems trimmed and split lengthwise
- 2 tablespoons chopped fresh garlic
- 1/4 cup vegetable oil
- 3 teaspoons salt
- 2 teaspoons ground black pepper
- 2 tablespoons coarsely chopped rosemary leaves
- 2 tablespoons coarsely chopped thyme leaves
- 1 (8-ounce) jar julienne sliced sun-dried tomatoes in oil, drained
- 12 shiitake mushrooms, stems removed and sliced thin
Directions
Preheat grill on medium-high heat.
Add asparagus, chopped garlic, vegebtable oil, salt and pepper, rosemary and thyme to a large bowl. Mix together. Grill asparagus for 3 to 4 minutes. Place asparagus back into bowl. Add julienne-sliced sun-dried tomatoes. Mix together.
Remove 2 tablespoons oil from asparagus mixture, and place into saute pan. Add mushrooms; cook for 3 to 4 minutes until browned and crisp.
Remove mushrooms and mix into asparagus mixture. Serve at room temperature.
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By arnone
on January 01, 2013
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We started making this recipe a couple of years ago. It's become a family favorite. Very tasty and easy to make. Nice recipe Aaron.
By kipley
West Coast
on July 02, 2011
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Amazing!!!!! The recipe calls for 2 tsps of pepper and 3 tsps of salt, but i stopped after about 1 tsp of pepper and a 1/2 tsp of salt, and that was plenty of seasoning. The recipe is so simple but the flavor is amazing. Perfect for a summer party.
By hap.obpirate_12...
Baltimore, 60
on November 04, 2009
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This is so easy you can't screw it up and everyone will be impressed at how great it tastes! It's sweet and savory and goes great with a big meaty steak!
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