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COOK TIME

8 Minutes

PREPARATION TIME

10 Minutes

INGREDIENTS

• 2 item bunches asparagus, stems trimmed and split lengthwise
• 2 tablespoon chopped fresh garlic
• 1/4 cup vegetable oil
• 3 teaspoon salt
• 2 teaspoon ground black pepper
• 2 tablespoon coarsely chopped rosemary leaves
• 2 tablespoon coarsely chopped thyme leaves
• 8 ounce jar julienne sliced sun-dried tomatoes in oil, drained, oil reserved
• 12 item shiitake mushrooms, stems removed and sliced thin

PREPARATION

Preheat grill on medium-high heat.

Add asparagus, chopped garlic, salt and pepper, rosemary and thyme to a large bowl. Mix together. Grill asparagus for 3 to 4 minutes. Place asparagus back into bowl. Add julienne-sliced sun-dried tomatoes. Mix together.

Remove 2 tablespoons oil from asparagus mixture, and place into saute pan. Add mushrooms; cook for 3 to 4 minutes until browned and crisp.

Remove mushrooms and mix into asparagus mixture. Serve at room temperature.

YIELD

3 Serving/s