Sonoma Modern American Spring Portobello and Grilled Asparagus Platter gold raisin balsamic, shaved sheeps milk cheese
Portobello 8 portobello caps 4 T balsamic vinegar 1 clove garlic sliced 2 T olive oil Toss altogether. Marinate 2 hours minimum. Season and grill over medium heat. Cool and cut in ¾" dice.
Asparagus 2 # farmers market asparagus break off stems and blanched 30 seconds zest of 2 lemons 2 cloves garlic chopped 2 T olive oil 1 T chopped parsley 1 T chopped rosemary salt and pepper Toss altogether and season. Grill to char out side but not over cook.
Gold Raisins ½ cup gold raisins or sultanas ½ cup raisin balsamic (if you can't find this use regular or white balsamic) 1 bay leaf ½ cup extra virgin olive oil Bring raisins, bay and vinegar to a boil and steep until cool. Top with oil.
Assemble Stack asparagus like a log cabin. Put portobello's in and around the asparagus. Spoon over the raisins. Using a peeler shave sheep's milk cheese over as much as you would like. Other hard cheeses may be used (parmesan, romano, manchego). Garnish with fresh herbs. Serve and Enjoy!!!!!