Yields 2 servings

Ingredients

• 1 bn asparagus, trimmed 1” from the base
• 1 small red onion, ½” slabs
• 4-5 ea. endives
• 1 pkg. prosciutto, thinly sliced
• 2 tbsp. olive oil
• 8 oz. Pineland Farms Cheddar Cheese Curds
• 1 cup baby portobello mushrooms, quartered
• 1 ea. shallot, minced
• 1 ea. garlic clove, minced
• 1½ cup vegetable broth
• 2 tbsp. white wine
• 5 tbsp. salted butter, divided
• 2 tbsp. flour
• 1 tsp. thyme, fresh
• TT Salt & Pepper

Instructions

• Cut endives in half and wrap with prosciutto. Coat the asparagus, red onion and endives with olive oil, and season with salt and pepper. Place on a hot grill and cook till vegetables are slightly soft. Set aside.
• In a hot sauté pan, place 2 tbsp. butter, mushrooms, shallots and garlic. Cook well, and deglaze with white wine.
• In the same pan, set all the veggies to one side and add the remanding butter and flour, creating a roux. Stir well. Slowly pour in the vegetable stock, whisking till smooth.
• Now whisk the complete onion/mushroom mixture together. Add fresh thyme and salt and pepper to taste.
• Arrange your grilled vegetables on a serving dish. Sprinkle with Pineland Farms Cheddar Cheese Curds and top with the mushroom gravy. Garnish with fresh thyme sprigs.
• Enjoy!

Recipe by Emily McQuarrie