Instructions: Blanch the trimmed asparagus in boiling water for 2 to 3 minutes. Remove from the water and stop the cooking process by immersing in cold water. The asparagus should still be firm in the middle. Drain and set aside.

Slice the mushrooms, being careful not to break them. Toss the asparagus and the sliced mushrooms in olive oil and sprinkle lightly with lemon pepper seasoning and set aside to marinate for 1/2 hour.

During that period, preheat on high both your grill and also a GrillMaster porcelain grill topper. Cook over high heat for around 5 to 10 minutes until finished. Serve either hot or at room temperature.

Comments: A great accessory for this recipe is the GrillMaster porcelain grill topper. You will want the surface of the topper to be very hot so as to mark the vegetables.

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