This is a wonderful marinade and side salad recipe from Food and Wine.  I actually roasted  the asparagus, rather than grill and sautéed the corn in a sauté pan with a bit of olive oil and let it caramelize.  I used shiitake mushrooms rather than morels, but either works beautifully.  The warm salad was a great accompaniment to the meat and would actually work well with fish or poultry. This recipe elevates a lesser cut of meat to the next level. Delicious!

Click here for the recipe from Food and Wine.