Asparagus and Mushrooms

Michael Voltaggio was a marvel to watch on Top Chef, creating complex, unique, beautifully plated dishes. I knew he would win. Now he has moved on to running two restaurants serving food that is as equally creative as what we witnessed on Top Chef, but often much more simplified. In keeping with this style, I was pleased to see him sharing this uncomplicated recipe - one that happens to be delicious. The dish can be prepared on the grill in a mesh wok or stove top in a saute pan.

Asparagus and Mushrooms

8 oz baby bella mushrooms, quartered
1 lb of asparagus, trimmed, peeled and cut into 2 inch pieces
1 small red onion, halved and thinly sliced
1 1/4 t sea salt
2 T olive oil
zest of 1 lemon

In a large bowl, combine all ingredients except the lemon zest.

Add the vegetables to the grill wok or saute pan and cook over medium - high heat, stirring every 2 minutes until vegetables are tender, about 5 - 7  minutes stove top and 7-10 minutes on the grill. Remove from heat, transfer to a serving platter and toss in lemon zest.  Serve immediately.

Serves 4 - 6.



Source:  Williams-Sonoma;  Michael Voltaggio