Grilled Parmesan Asparagus and Mushrooms

for asparagus! Every time I go into the store there are piles and piles of the beautiful green spears staring back at me just waiting to be a tender spring dinner.

Asparagus is one of the veggies that Jonathan does like so we eat a lot of it during the spring. I try to find simple ways to prepare it. This Asparagus Mushroom Stir Fry is pretty much the definition of simple.

Eating food that is in season is cost effective and tastier. It also means the food you are eating is likely to be grown closer to where you live which is better for the food supply at large.

I know mushrooms are not everybody’s thing. You don’t have to put them in. Cooking should be about you and the food, about what clicks for the people you are feeding. Adapt, experiment, try something new but at the end of the day find your way of making a dish.

Preparing Asparagus for cooking is easy to do.  Simple grasp the spear in both hands and snap the bottom 1″ -2″ off wherever it feels natural.  Most people dispose of these ends as they are tough and fibrous.  After you are done snapping off the ends you can break the spears into the size chunks you desire.

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This quick five-ingredient dish may make a regular appearance on your menus.


1 lb fresh asparagus spears
1 package (6 oz) sliced fresh portabella mushrooms
1/4 cup balsamic vinaigrette dressing
2 tablespoons chopped fresh basil leaves
1/4 cup shredded fresh Parmesan cheese


1 Heat coals or gas grill for direct heat. In large shallow dish, toss asparagus, mushrooms and dressing. Place vegetables in grill basket (grill “wok”).
2 Cover and grill vegetables over medium heat 8 to 12 minutes, shaking basket or stirring vegetables occasionally, until asparagus is crisp-tender. Sprinkle vegetables with basil and cheese. Cover and grill 3 to 4 minutes longer or until cheese is slightly melted.


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