One more (very simple) recipe before spring break is over. My brother and sister-in-law and their wonderful kiddos got back from spring break in Florida today, and we fired up the grill for the first time this spring. Oh, by the way, do you want to see something adorable? Check out baby nephew at Disneyworld:
I made a marinade for grilled portabella mushrooms and asparagus using my tiny bottle of maple syrup from VT. Ingredients:
- 1/4 c. maple syrup
- 1/4 c. soy sauce
- 1/8 c. extra virgin olive oil
- 1/2 tsp pepper
- 1 clove garlic
My mom bought one of those Magic Bullet things today and blended the ingredients in that, but you could also mince the clove of garlic and just whisk everything together.
I used 2 portabella caps and one good-sized bunch of asparagus. To prep the veggies, break the stems off the portabella caps and use a spoon to scrape out the black gills. Chop off the bottom third or so of the asparagus spears and discard. (The bottom is usually kind of tough.)
Leave the asparagus long if you want to place it directly on the grill, or chop it into smaller pieces if you’re going to be using a grill pan. Then put the portabellas and asparagus into a pan and pour the marinade over them.
Put the pan in the fridge for a few hours, and stir every now and then to make sure every veggie gets a chance to soak up some flavor. Then, fire up the grill. Cook the mushroom caps for about five minutes on each side, and the asparagus until crisp-tender.
I love grilling nights on the patio with my family! The prospect of having many more this summer makes studying for the bar exam sound much less painful.
My dad grilled some meat for the carnivorous family members, so almost everybody was happy with the meal. My older nephew, however, had to head to the pantry. He only eats one thing:
Have a great week! It’s back to school for me.