The Peachtree Road Race is coming up in just a few days on July 4th! This is an annual 10k race that takes place down the most famous street in Atlanta – Peachtree Road. Since Paul and I are both in training for the race, we’ve been trying to eat healthier in preparation.
For this meal we had the Roasted Sweet Potato panini paired with this Grilled Asparagus with Baby Portabella Mushrooms and Vidalia Onions. It was a lovely light dinner.
They are so sweet, so delicious.
This recipe was adapted from this Whole Foods recipe. Yup, I’ve been really enjoying the Whole Foods recipes recently *grin*
Ingredients (2 servings):
Half of an asparagus bunch (a bunch that you buy at the grocery store), with the tough ends cut off
1/4 teaspoon salt
Onion & Mushroom Topping:
2 large garlic cloves, minced
1/2 tablespoon olive oil
1 Vidalia onion, sliced
1 cup baby portabella mushrooms, sliced
1 1/2 tablespoons red wine vinegar
Juice from half a lemon
1 teaspoon dijon mustard
1 tablespoon extra virgin olive oil
Sea salt, to taste
Ground pepper, to taste
Heat 1/2 tablespoon olive oil in a pan over medium heat, then saute the garlic, onions and mushrooms for 3-4 minutes until the onions start to turn transparent and the mushrooms start browning slightly. Remove from heat.
Boil 1/4 cup water in a large pan and blanch the asparagus for 1 minute. Then remove from the pan and place on a panini press (this is my lazy and quick way of getting grill marks without having to fire up the outdoor grill). Let the asparagus cook on the panini press for about 1 minute.
For the vinaigrette, wisk together all of the ingredients in a small mixing bowl.
To serve the dish, spoon the onion and mushrooms over the asparagus and then drizzle the vinaigrette over everything. Serve immediately and enjoy!