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Friday, June 24, 2011

Grilled Asparagus and Mushrooms with Blue Cheese

We've been grilling vegetables a ton this summer. So easy and delicious. Since I can't say no to blue cheese (or any cheese for that matter), I decided to try this recipe out. It was as good as I knew it would be. The blue cheese added a tangy bite. Next time I might add in sun dried tomatoes to the mix for a little variation in flavor and color. The original recipe called for mustard seeds which I didn't have, so I omitted them.



Ingredients:
1 lb asparagus, trimmed
8 oz cremini mushrooms, halved
3 oz blue cheese, crumbled
3 tablespoons balsamic vinegar
3 tablespoon olive oil
1 tablespoon Dijon mustard
Salt
Freshly ground black pepper

Directions:
Place asparagus and mushrooms in a zip lock bag. Whisk together balsamic vinegar, olive oil, Dijon, salt and pepper in a small bowl. Pour dressing mixture over the vegetables in the zip lock bag. Shake until vegetables are evenly coated.

Prepare grill. Place veggie mixture in a grill basket and grill until asparagus is browned and caramelized. Remove from grill and top with blue cheese.

Adapted from Coconut & Lime.
Linked to Ekat's Kitchen Friday Potluck and Prairie Story Recipe Swap.

Labels: , ,

8 Comments:

Blogger Jeanette said...

One of the things I love most about summertime are the simple dishes that can be made using fresh produce, like this grilled asparagus and mushroom dish you made.

June 24, 2011 at 2:44 PM  
Blogger Kitchen Belleicious said...

what the perfect side dish! Love grilling veggies before adding them to dishes! AMAZING

June 27, 2011 at 9:00 AM  
Anonymous kathleen @ the lushers said...

Thank you for giving me another reason to eat more blue cheese!

June 27, 2011 at 1:28 PM  
Blogger yasmeen said...

Hi there! Thanks so much for passing by my blog and following. I've done the same for you :)

Awesome to see you're renovating in DC. That's my hometown, though I'm far away from it now in Melbourne. Loving what I've seen of your recipes so far, too!

June 30, 2011 at 6:51 AM  
Blogger Rachel said...

Holy smokes... I have just added this to my compilation of recipes to try - that picture just looks so tempting! Thanks for sharing the recipe... we are in prime grilling weather right now so this is perfect timing!

July 4, 2011 at 8:35 PM  
Anonymous Anonymous said...

I don't have a grill, can I cook them in a griddle or a frying pan?

January 11, 2013 at 11:39 AM  
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C + C Marriage Factory: Grilled Asparagus and Mushrooms with Blue Cheese

Grilled Asparagus and Mushrooms with Blue Cheese

We've been grilling vegetables a ton this summer. So easy and delicious. Since I can't say no to blue cheese (or any cheese for that matter), I decided to try this recipe out. It was as good as I knew it would be. The blue cheese added a tangy bite. Next time I might add in sun dried tomatoes to the mix for a little variation in flavor and color. The original recipe called for mustard seeds which I didn't have, so I omitted them.



Ingredients:
1 lb asparagus, trimmed
8 oz cremini mushrooms, halved
3 oz blue cheese, crumbled
3 tablespoons balsamic vinegar
3 tablespoon olive oil
1 tablespoon Dijon mustard
Salt
Freshly ground black pepper

Directions:
Place asparagus and mushrooms in a zip lock bag. Whisk together balsamic vinegar, olive oil, Dijon, salt and pepper in a small bowl. Pour dressing mixture over the vegetables in the zip lock bag. Shake until vegetables are evenly coated.

Prepare grill. Place veggie mixture in a grill basket and grill until asparagus is browned and caramelized. Remove from grill and top with blue cheese.

Adapted from Coconut & Lime.
Linked to Ekat's Kitchen Friday Potluck and Prairie Story Recipe Swap.

Labels: , ,