Instructions: Remove brown gills from undersides of portobello mushroom caps using a spoon, discarding gills. Brush mushrooms with 1 tablespoon Rosemary Oil. Snap off tough ends of asparagus; brush with remaining 1 tablespoon Rosemary Oil.

Grill mushrooms, covered with grill lid, over high heat (400 to 500 degrees) 5 minutes on each side. Cut mushrooms into strips.

Grill asparagus, covered with grill lid, over high heat 2 minutes on each side.

This recipe yields 6 servings.

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