by Chef Matthew Krenz

Grilled asparagus with hen of the woods mushrooms. Matthew Krenz/UP

It’s that time of the year again. We can start to say goodbye to the butternut squash, kale, chard, and winter’s typically thin bounty and start looking forward to ramps, strawberries, and asparagus. Pair that with some of the most incredible Carolina blue skies and mid-70-degree weather and it’s time to fire up the grill. I hope you’ll enjoy this quick and easy grilled asparagus dish as much as I did.

Grilled asparagus with hen-of-the-woods mushrooms

Makes 4-6 servings
6 oz. hen-of-the-woods (a.k.a. maitake) mushrooms*, wiped clean
3-4 tbsp. olive oil
Salt and pepper, to taste
1 bunch asparagus
¼ cup Marcona almonds, chopped
4 tbsp. fresh thyme, chopped
4 tbsp. fresh chives, chopped
1 container Haven’s Kitchen red pepper romesco
Lusty Monk (or other coarse-ground) mustard, to taste
4 oz. Sweetgrass Dairy Thomasville tomme or similar farmhouse-style cheese

*Oyster mushrooms, found at most area farmers markets, are a viable substitute.

1. Preheat oven to 400°F and your grill to a medium-high setting.
2. Toss mushrooms with enough olive oil to coat and season with salt and pepper. Place in an oven-safe pan and roast for 15-20 minutes, until golden brown and crispy on the edges.
3. Toss asparagus with olive oil, salt, and pepper. Make sure your grill is clean. Place your asparagus over the hotspots, turning them to cook evenly and taking care not to let them burn or slip in between the grates (it’s happened to me too many times). The asparagus should be a brighter green. Remove from heat and set in a warm place until ready to serve.
4. Mix the almonds with chives and thyme.
5. Squeeze out some romesco sauce and stir so the oil is well combined. Then, spoon the sauce onto the plate and place the asparagus on top. Put a couple of small dots of mustard around the asparagus.
6. Tear the mushrooms and place a few around the plate and on top of the asparagus.
7. Grate some of the cheese over the top and finish with the Marcona almond and herb mixture.
8. Enjoy!