When you’re preparing fresh seasonal vegetables, simple is the best. Here, cremini mushroom, asparagus and red onion are quickly cooked over a hot grill until crisp-tender. Lemon zest, tossed in just before serving, adds a bright note to the dish.
- 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
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.