Tim Love's Recipes | HSN Cookbook | Print Friendly Version

2 pounds asparagus, trimmed
2 cups shiitake mushrooms, destemmed and sliced
½ cup balsamic vinaigrette (see other recipe)
1 pound California baby greens
¼ cup chicken stock
¼ cup Texas goat cheese

1. In a hot pan with olive oil, sauté mushrooms with salt and pepper to taste. Deglaze with chicken stock and again with balsamic vinaigrette. Cook mushrooms for 2 more minutes, season with salt and pepper to taste, and reserve.
   
   
2. Brush asparagus with olive oil, season with salt and pepper. Place on a hot grill, turning frequently for 3 minutes. Remove and reserve.
   
   
3. Toss greens in balsamic vinaigrette, top with mushrooms and grilled asparagus. Top with crumbles Texas goat cheese.