Recipe by Anne Leonard | Serves: 2
While many people use the grill solely for poultry and seafood, you can throw pretty much anything on there… including your appetizers. But just a warning—this summer snack is hearty and, for many, will eat like a full meal.
Of course, be sure to save room for something to sip. A glass of Sauvignon Blanc or any light, citrusy white wine of your choice pairs nicely with asparagus.
Enjoy!
Ingredients
8 asparagus spears, tough ends trimmed
A pint of baby Portobello mushrooms
4 slices of rustic bread
A few leaves of fresh basil
Basting Sauce
1 tablespoon balsamic vinegar
1 tablespoon olive oil
Juice from half a lemon
Salt and pepper to taste
Artichoke Spread
1 tablespoon balsamic vinegar
1 tablespoon olive oil
Salt and pepper to taste
1 15-oz can of artichoke hearts, drained
Directions
Light grill and turn heat on low.
Mix together ingredients for basting sauce and brush on asparagus and mushrooms. Thread mushrooms on skewers.
Grill mushrooms for about 8 minutes total, turning skewers halfway through. The asparagus will need to be grilled for about 10 minutes. Just watch closely so they do not char too much. Once done grilling, slice asparagus spears into thirds (or to fit in rows on your bread) and slice mushrooms.
Toast 4 slices of bread.
Blend ingredients for artichoke spread until a creamy consistency is reached.
Chop basil leaves into ribbons: roll leaves tightly into a scroll and cut vertically so the basil becomes thin “ribbons.”
Assemble: spread artichoke spread on bread, align spears on bread, layer with mushrooms and top with basil ribbons.
