Asparagus and Portobello Mushrooms with Goat Cheese
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Appears in Cook's Illustrated May/June 1998
Why grill or broil instead of steam or sauté? High heat develops the rich, subtle flavors of this complex vegetable.
WHY THIS RECIPE WORKS
In search of an asparagus recipe that produced beautifully browned, caramelized asparagus, we found that grilling and broiling work best on thin to medium-thin asparagus—no more than 5/8 inch thick. When we tried spears any thicker, they bu...