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.
Who doesn’t love grilled vegetables? These are made even better with a bit of Stilton but they would be awesome without it as well. The asparagus is caramelized, deeping the flavor and the mushrooms absorbed the vinaigrette and smoke really well. I loved the slight crunchy pop of the mustard seeds which provided a great texture contrast to the rest of the dish. I had this as a side but it would make a full meal is served over rice or pasta.