The splurge!

We splurged a little for Father’s Day today.  I made Grilled Portobello with Marinara and Grilled Tarragon Asparagus.

Portobello:

1. Generously rub olive oil, herb de provence, parsley, and sea salt over the mushroom.
2. Grill to perfection.  It works best if you smoke grill these and not open flame grill.
3. Cover with marinara and parmesan.

Asparagus:

1. Combine 4 tbs melted butter and about 1 tbs of tarragon. If you are going to splurge…why not use European style butter which has higher fat content…you can find it with the other butter. I prefer a brand easily found called Pluegra.
2. Pour the butter over the Asparagus, spead it around.
3. Sprinkle some Parmesan over the asparagus…just a little to bake it in.
4. Grill to perfection.  You can either use a foil lined grill, or a veggie grilling tray.
5. Cover with more tarragon and serve.