Asparagus And Portobello Mushrooms With Goat Cheese


1 teaspoon Fresh rosemary , minced
2 Medium cloves garlic , minced
2 tablespoons Lemon juice from 1 lemon
1/4 cup Extra-virgin olive oil
Table salt and ground black pepper
1 1/4 pounds Asparagus spears , tough ends snapped off
2 Large portobello mushroom caps
1 ounce Goat cheese , crumbled


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