So without further delay I present to you:
Miranda Crane's Grilled Asparagus, Portabello Mushrooms and Polenta
(onion and garlic powder)
Rub the portabellos with olive oil and sprinkle with onion powder, garlic powder, salt and pepper.
Add a little olive oil and sprinkle the polenta with salt and pepper as well.
Drizzle the asparagus with olive oil sprinkle with salt and pepper.
Add onion or garlic powder if you wish.
Get the grill going!
Spray the hot grill with PAM.
Put it all on the grill for 2-3 mins on each side.
Nom Nom, much quicker thanmeat!
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