20 asparagus spears, tough ends trimmed
3 tbsp (45 mL) Azzuro Blend extra virgin olive oil
Sea salt and pepper, to taste
4 portobello mushroom caps, stems removed
1 to 1½ cups (250 to 375 mL) baby arugula
1 tbsp Due Vittorie Oro Balsamic Vinegar
Shaved fresh Parmesan or pecorino cheese, to taste

1. Preheat barbecue to medium-high.
2. Bring a large saucepan of salted water to a boil over high heat. Fill a large bowl with ice-cold water.
3. Drop asparagus into vigorously boiling water to blanch, about 1 minute. Drop into ice water to stop the cooking and help maintain bright colour. Allow to cool completely in water, adding a few ice cubes if water warms up too much.
4. When asparagus is cool, lift out and drain on a clean kitchen towel. Place in a dish and drizzle with about 1 tbsp (15 ml) of olive oil. Season with sea salt and pepper. Set aside.
5. Wipe portobello caps with a clean, damp cloth. Using tip of a sharp paring knife, shallow-score tops of caps in a diamond or cross-hatch pattern. Arrange caps on a plate, brush with remaining olive oil, season with sea salt and pepper, flip over and repeat. Set aside along with asparagus.
6. Grill portobello caps, turning once, until nice grill marks form and caps soften a little, about 3 minutes per side. Grill asparagus until grill marks form, about 4 minutes.
7. To serve, place ¼ to ⅓ cup (60 to 80 ml) of arugula on each of 4 plates. Top each with 1 grilled portobello cap and 5 asparagus spears. Drizzle with Balsamic  and shave a generous amount of cheese overtop.

 Recipe: Adapted from LCBO