Roasted Portobellos & Asparagus With Goat Cheese Sauce

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The Shiksa in the Kitchen
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Ingredients for 2 servings

1 bunch asparagus (about 1 lb.) - 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

Dash of cayenne

1 1/2 tbsp pine nuts

1 1/2 tbsp fresh chopped flat leaf parsley

Salt and pepper

2 baking sheets, foil (optional), small saucepan

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