Name: Roasted Portobellos and Asparagus with Goat Cheese Sauce
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 lb asparagus - thicker, larger stalks work best; 4 portobello mushroom caps; 3 tbsp extra virgin olive oil; 1/2 tbsp butter; 1/2 tbsp cornstarch or potato starch; 1/2 cup lowfat milk; 1/4 tsp crushed garlic; 3 oz goat cheese ((use cheese made with a vegetarian rennet to keep vegetarian)); Dash cayenne; 1 1/2 tbsp pine nuts; 1 1/2 tbsp fresh chopped flat leaf parsley; Salt and pepper