Only three more days of Passover, wo wo! It will officially end Sunday at sun down, we'll see if I can hold out that long. But as of today I'm still going strong.
It is still beautiful here in Boston, getting into the mid 70s almost every day this week, alas the meteorologists say it will come to an end tomorrow, and thrust us back into the mid 50s and rainy Spring we all know. So we must grill these last few nice days to take advantage of the sun and the warmth. And grilling doesn't involve any of those forbidden foods. Chicken for me and a steak for Ben. The real prize of this meal though were the veggies we did along with the meat on the grill.
On a sad side note, Ben and I both love grilled corn, and he had some prepped and ready in the fridge, but Passover, if only it wasn't passover. So tempting, but we didn't. We decided to grill up some asparagus and mushrooms. This was my first attempt at doing mushrooms on the grill, they turned out fabulous, and really added to this meal.
10 Mushrooms whole
1 tbsp extra light olive oil
Clean the mushrooms with a damp towel. I forget why but you're not supposed to run them under water to wash them, but just don't do it :). Coat the mushrooms in the olive oil and salt and pepper and then place on the grill, turn after 4-5 minutes, this will depend on the type and therefor size of your mushrooms. Ben and I always taste our food before taking it off, this is just a good way to know if its done the way you like it. Allow to cook for an additional 3 to 4 minutes, and plate.
Trim and wash Asparagus, squeeze the lemon juice over the asparagus and coat in salt and pepper. Place on grill turn after a couple minutes so that you have grill marks on all sides of the asparagus. (This is a big harder than you think it is and a little frustrating, just do the best you can to rotate them.) Let cook another couple minutes on the grill and plate.
I would recommend that you put your meat on the grill first to get it started so that everything is done at the same time. You don't want your veggies to get cold waiting for the meat to be done.