Portobello & Asparagus salad

I was watching the Food Network this morning, and I saw Paula Deen make this dish. I ran out and got the ingredients, and it was so delicious I have to share it!!! You can add noodles to make it more of a meal, or have as a side salad. The spices and lemon juice really make this dish. Oh, and I broiled the veggies because I didn't feel like grilling, and it still worked. Mmmm!

Click here for a picture: http://www.foodnetwork.com/recipes/paula-deen/portobello-and-asparagus-salad-recipe/index.html

Ingredients

4 large portobello mushrooms, stems removed
1 bunch fresh asparagus, tough ends removed
1 pint grape tomatoes, halved
3 tablespoons olive oil
2 tablespoons fresh lemon juice
1 pound whole wheat penne pasta, cooked

Seasoning:

1 teaspoon salt
2 teaspoons dried oregano
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1 teaspoon freshly ground black pepper
1 teaspoon dried parsley flakes

Directions

Remove stems from portobello mushrooms.

Brush mushrooms, asparagus and tomatoes with olive oil. Grill mushrooms over medium heat until tender, 4 to 5 minutes per side, turning occasionally. Cut mushrooms into thin strips; place in a medium bowl.

Grill asparagus over medium heat for 3 to 4 minutes, turning occasionally. Cut asparagus into 2 inch lengths; add to mushrooms in bowl.

Grill tomatoes, cut side down, over medium heat for 3 minutes. Add to mushrooms and asparagus and toss in the pasta. Drizzle with lemon juice and olive oil. Sprinkle with seasoning, tossing gently to coat.