Grilled Asparagus with Sautéed Mushrooms

Sides can take any grilled dinner to the next level. They can be as complex as you would like them to be, or even stand alone as a meal on their own. When you put a lot of time and effort into perfecting your steak, you want to be sure you choose a side that compliments your main course. Asparagus and mushrooms are perfect choices to go along with a well marbled steak. They are not too heavy or rich, which can sometimes take away from your main dish. Since you likely already have the grill going, it doesn't get any simpler than these two sides.

Ingredients

Grilled Asparagus

• 1 Bunch of Asparagus, any size

• Extra Virgin Olive Oil

• 2 tsp salt

• 2 tsp lemon pepper seasoning

• 1tsp garlic powder

Sautéed Mushrooms

• 1 small package sliced Cremini Mushrooms - about 8oz

• Extra Virgin Olive Oil

• Salt

• Pepper

• 2 cloves garlic, minced

• Soy Sauce

• Worcestershire Sauce

• 1/4 stick of butter

• 1 tbsp of parsley, chopped

Instructions

Grilled Asparagus

1. Make sure grill is stabilized at a high heat - around 450° to 500°

2. Wash and trim asparagus, if needed

3. Place asparagus on a flat baking sheet or in a large bowl

4. Drizzle asparagus with extra virgin olive oil

5. Season with salt, lemon pepper, and garlic powder

6. Mix asparagus with seasonings using your hands

7. Add additional seasoning if it looks like asparagus is not well coated

8. Place asparagus directly on grill grate over direct heat

9. Flip asparagus after 1 minute

10. Continue to flip until a nice char is formed around the asparagus

11. Once asparagus looks charred to your preference, remove from the grill, usually around 5-7 minutes of grill time (perfect for when a steak is resting)

Asparagus can be grilled either directly on the grill grate or on a cast iron pan. Grill grate will create a more crispy asparagus, while the cast iron pan will infuse more flavor but will usually create a softer asparagus if there are residual oils and flavors in the pan. Both are excellent sides.

Sautéed Mushrooms

I cook these 1 of 3 ways usually depending on what fits the process best. You can do them directly on the stove in hot pan at medium to high heat, on the grill in a cast iron pan, or on the grill over a flat top (I usually flip my grill grates over to create a flat top). The steps are the same for all 3 ways.

1. Set up the cooking surface (pan, cast iron pan, or flat top) to medium to high heat 400° to 500°

2. Wash mushrooms

3. Lightly drizzle surface of the cook top with extra virgin olive oil

4. Add mushrooms to cook top

5. Constantly mix until mushrooms start to char

6. Once mushrooms start to char, add butter and minced garlic on top of the mushrooms and mix in

7. Once butter has melted, drizzle in some soy sauce and Worcestershire sauce and mix

8. Season with salt and pepper to taste

9. Continue to mix until mushrooms are at desired crispiness (I constantly taste them directly from cook top until perfect)

10. Once ready, garnish with chopped parsley

11. Serve directly over the asparagus

The great thing about both of theses sides is that they are so versatile you can really add anything you like to them and make them your own. Many times I add steak seasoning to the asparagus, and heavy cream and wine to the mushrooms. Just do whatever you think best suits your dinner.