Nancy's Kitchen - Tried and Tested Recipes
Roasted Portobellos and Asparagus
Roasted Portobellos and
1 bunch asparagus
(about 1 lb.) - thicker, larger stalks
4 portobello mushroom caps
3 tbsp extra virgin olive oil
1/2 tbsp butter
1/2 tbsp cornstarch
or potato starch
1/2 cup lowfat milk
1/4 tsp crushed garlic
3 oz goat
Dash of cayenne
tbsp pine nuts
1 1/2 tbsp fresh
chopped flat leaf parsley
You will also need
sheets, foil (optional), small saucepan
Total Time: 30 - 40 Minutes
2 entrees or 4 sides
to 425 degrees F. Toast the pine nuts in
a skillet over medium heat for a few
minutes, stirring continuously, till
they turn golden brown and aromatic.
Trim off the tough, thick end of
each asparagus stalk. Line a baking
sheet with aluminum foil for easier
cleanup, if desired. Spread asparagus
out on ungreased baking sheet. Drizzle
extra virgin olive oil evenly over the
top of the asparagus; I use about 1 tbsp
of oil for each pound of asparagus. Use
your fingers to gently rub each stalk
evenly with the olive oil. Sprinkle the
asparagus with salt and pepper.
Line another baking sheet with foil.
Remove the stems from the portobello
caps. Rub the tops and bottoms of the
caps with 1/2 tbsp of olive oil per cap.
Sprinkle the caps with salt and pepper.
Place the baking sheets in the oven.
Roast the mushrooms and asparagus for
about 15 minutes till the vegetables are
tender and cooked through. The asparagus
may cook faster than the mushroom caps
depending on how thick they are.
While vegetables are roasting, make
the sauce. In a small saucepan, melt
butter over medium heat. Whisk in the
cornstarch or potato starch till a
buttery paste forms.
Whisk in the
milk and garlic, stirring constantly,
till the milk gets hot and begins to
thicken and bubble around the edges.
Whisk in the goat cheese and cayenne
till the goat cheese is melted and the
sauce is creamy. Season with salt to
taste (I use about 1/4 tsp). Turn the
sauce to low and keep it warm till ready
When the vegetables are
cooked, remove them from the oven. Drain
off any excess liquid from the
mushrooms. Slice the mushroom caps into
10-12 slices each. Slice the asparagus
spears into 3 pieces each. Place the
warm vegetables in a bowl and toss to
Whisk the sauce again,
breaking apart any thin skin that has
formed on top. Pour the warm sauce over
the vegetables. Sprinkle with toasted
pine nuts and chopped parsley. Serve
warm. The sauce will only look "pretty"
for a few minutes, so sauce the dish
just before serving. Over time the sauce
will thin out over the warm vegetables,
and will look less opaque-- but don't
worry. Though it won't look as pretty,
it will still taste amazing.