Preheat oven to 400°F. In a medium bowl, combine vinegar and oil, then whisk in 2 tbsp water. Season with salt and pepper. Add mushrooms to bowl and toss to coat in marinade. Let stand for 10 minutes, turning occasionally.
Preheat a grill to medium-high. Place mushrooms on grill, gill side down, and cook for about 5 minutes, reserving marinade. Add asparagus to marinade and toss to coat. Flip mushrooms over and cook for an additional 3 minutes, until tender. Add asparagus to grill, discard marinade and cook for about 1 minute, until just tender-crisp. (TIP: Be careful not to overcook as asparagus will cook more in the oven.) Chop into ½-inch chunks.
Arrange tortilla chips in a single layer on a large parchment-lined baking sheet. Top with mozzarella, portobellos, asparagus, lobster, Brie and tomatoes. Bake for 10 minutes until cheese is melted and lobster is heated through.
Improve Your Life: Tahini, a paste made from ground sesame seeds, is rich in beneficial minerals such as copper. In fact, a single serving of this recipe offers almost 30% of your daily value (DV) of the mineral. Copper plays a key role in the production of collagen – a component of bones and connective tissue – as well as hemoglobin, the main form of iron in red blood cells.
Bring spring to your dinner table with this garden-fresh spaghetti packed with seasonal herbs, asparagus and zucchini. If you have a shredder attachment for your food processor, save time and use it to shred the zucchini. Save the prettiest basil leaves from the bunch to sprinkle over each dish before serving.