Grilled Asparagus and Portobello Mushrooms with Goat Cheese

• 1 teaspoon rosemary leaves or to taste, finely chopped or minced
• 1 large garlic cloves or 2 medium, 3 small cloves, finely chopped, minced or pressed
• 2 tablespoons lemon juice freshly squeezed
• 4 tablespoons olive oil, extra-virgin
• 1 x salt and black pepper to taste
• 20 ounces asparagus tough ends snapped off, 1 1/4 pounds
• 4 medium mushrooms, portabello or 2 or 3 large ones
• 2 ounces goat (chevre) cheese crumbled

1. Light a medium fire in the grill or preheat the broiler.
2. Add the rosemary, garlic, lemon juice, and olive oil in a medium bowl, whisk until well blended, and season with salt and black pepper to taste.
3. Brush with 2 to 2 1/2 tablespoon dressing to coat the asparagus lightly.
4. Grill the aspragus and mushrooms, top side facing heat source, asparagus need about 6 minutes, mushrooms need about 9 minutes, turning halfway through, until tender-crisp and streaked with the light grill marks, or line up the spears and mushrooms in a single layer on a rimmed baking sheet and broil, setting the sheet about 4 inches from the top and rotating the spears once halfway through, until tender and browned in some spots, about 8 minutes.
5. Cool the grilled or broiled mushrooms for 1 to 2 minutes, then thinly slice the caps.
6. In a large platter or a large bowl, toss the sliced mushrooms with the remaining dressing until well and evenly coated.
7. Place the aspragus, mushrooms onto a serving platter, season with salt and freshly ground black pepper to taste, sprinkle with goat cheese.
8. Serve.

rosemary, garlic, lemon juice freshly squeezed, olive oil, salt, mushrooms, goat

Taken from recipeland.com/recipe/v/grilled-asparagus-portobello-mu-52295 (may not work)