Portobello and Asparagus Baklava – Fustini's Oils & Vinegars

Ingredients

• 16 portobello mushrooms, stems removed
• 1 pound asparagus, peeled and trimmed
• 1/4 cup Fustini’s Robust SELECT olive oil
• 2 tablespoons fresh rosemary, chopped
• salt and pepper
• 12 sheets Phyllo dough
• 1/4 cup clarified butter
• 1 tablespoon Fustini’s Rosemary olive oil