Voltaggio Asparagus
This vibrant grilled vegetable medley is a celebration of fresh flavors and beautiful textures. Earthy cremini mushrooms, tender asparagus, and sweet red onions are tossed in a zesty blend of olive oil and lemon zest, then cooked to perfection on the grill. The result is a dish bursting with charred goodness and wholesome goodness, making it a delightful addition to any summer meal.
— Constant Cookbook
Ingredients
- 8 oz. cremini mushrooms, quartered
- 1 lb. asparagus, trimmed, ends peeled, spears cut on the bias into 2-inch pieces
- 1 small red onion, halved and thinly sliced
- 1 1/4 tsp. fine sea salt
- 2 Tbs. olive oil
- Zest of 1 lemon
Instructions
- In a large bowl, stir together the mushrooms, asparagus, onion, sea salt and olive oil.
- Prepare a medium-hot fire in a grill. Place a steel grill fry pan on the grill, cover the grill and heat until the internal temperature of the grill reaches 600° to 650°F.
- Place the vegetable mixture in the fry pan, cover the grill and cook, tossing the vegetables every 2 minutes, until crisp-tender, about 10 minutes total. Remove the pan from the heat, toss in the lemon zest and transfer the vegetables to a serving bowl. Serve immediately. Serves 6.
- Recipe by Chef Bryan Voltaggio.
Yield
Serves 6.
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