|TAMARA KEEL PHOTO|
I think it worked out.
The asparagus got the "popcorn" treatment, which I think I have described here before.
The mushroom dish is interesting; last summer, I bought a little "grill saucepan" at Meijer, just a heavy, nonstick pan with "screen-door" handles, about 6" across and 3" high. Just loaded it with oyster mushrooms, a tablespoon of truffle butter, a sliced clove of garlic and some dehydrated onions and chives, and set it on the upper level of the grill before I started the steaks, By the time they were done, so were the mushrooms and they were wonderful!
When I bought that pan, I wasn't even sure I'd use it on the grill but it is handy as can be.