June 17, 2011
Grilled Asparagus & Mushrooms with Stilton
1 lb asparagus, halved horizontally
8 oz crimini mushrooms, halved
3 oz Stilton, crumbled
1 tablespoon yellow mustard seed
3 tablespoons balsamic vinegar
3 tablespoon olive oil
1 tablespoon Dijon mustard
freshly ground black pepper
Prep grill. Whisk together the vinaigrette ingredients in a small bowl. Place the mustard seeds, asparagus and mushrooms in a resealable bag. Shake. Drizzle with dressing. Shake to coat. Add to a nonstick grill wok
and grill until tender, tossing occasionally.
Sprinkle with cheese prior to serving.