Ingredients
6tbspsoy sauce
¼cuplime juice,(from about 2 limes)
¼cupcooking oil
4garlic cloves,minced
1tspground ginger
½tspfresh ground black pepper
¼tspsalt
2cornish hens,(about 1¼ lbs each)
1lbasparagus
⅔lbportobello mushrooms
Preparation
Light the grill.
In a small glass or stainless-steel bowl, combine the soy sauce, lime juice, oil, garlic, ginger, pepper and salt.
Put the hens into 2 large glass dishes. Pour ½ cup of the marinade over them and turn to coat.
Let marinate, turning once, for 10 minutes.
Cook the hens over moderate heat for 12 minutes. Turn and cook for about 12 minutes longer, until just done.
Snap off and discard the tough ends of the asparagus. In a medium bowl, toss the asparagus spears with 2 tablespoons of the remaining marinade.
Grill for about 12 minutes, turning once.
In the same bowl, toss the mushrooms with the remaining 2 tablespoons marinade.
Grill for about 5 minutes per side.
Serve the hens with the asparagus and mushrooms alongside, and enjoy!
