Ingredients

• 2 bunches asparagus, stems trimmed and split lengthwise
• 2 tablespoons chopped fresh garlic
• 1/4 cup vegetable oil
• 3 teaspoons salt
• 2 teaspoons ground black pepper
• 2 tablespoons coarsely chopped rosemary leaves
• 2 tablespoons coarsely chopped thyme leaves
• 1 (8-ounce) jar julienne sliced sun-dried tomatoes in oil, drained
• 12 shiitake mushrooms, stems removed and sliced thin

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Instructions

1. Preheat grill on medium-high heat.
2. Add asparagus, chopped garlic, vegebtable oil, salt and pepper, rosemary and thyme to a large bowl. Mix together. Grill asparagus for 3 to 4 minutes. Place asparagus back into bowl. Add julienne-sliced sun-dried tomatoes. Mix together.
3. Remove 2 tablespoons oil from asparagus mixture, and place into saute pan. Add mushrooms; cook for 3 to 4 minutes until browned and crisp.
4. Remove mushrooms and mix into asparagus mixture. Serve at room temperature.