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Grilled Asparagus & Mushroom Salad With Shaved ParmesanA salad of grilled asparagus and mushrooms with shaved Parmesan a hearty side dish, or a vegetarian main course. Photo courtesy California Asparagus Commission.

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April 2010

Product Reviews / Main Nibbles / Vegetables

Asparagus Recipes

Page 10: Grilled Asparagus & Mushroom Salad With Shaved Parmesan

This salad has become a favorite of ours. We’ve enjoyed marinated mushrooms forever, but the addition of asparagus turns them into a “salad.” The Parmesan cheese on top is a perfect garnish. This is Page 10 of a 12-page article. Jump to the recipe below. Click the black links below to view the other pages.

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Grilled Asparagus & Mushroom Salad With Shaved Parmesan

Recipe yields 6 servings.

Ingredients

  • 1 pound asparagus, trimmed
  • Olive oil, as needed
  • Salt, as needed
  • Freshly ground pepper, as needed
  • 2 tablespoons fresh lemon juice
  • 1 clove garlic, chopped finely
  • 1/8 teaspoon crushed red pepper or to taste
  • 2 tablespoons olive oil
  • 1/2 pound medium crimini or white mushrooms, cleaned
    (see our Mushroom Glossary for the different types of mushrooms)
  • 1-1/2 ounces Parmesan cheese, shaved pieces

Preparation

  1. Blanch asparagus in a frying pan large enough to hold asparagus in one layer. Bring approximately 3 inches of water to a boil. Stir in 1 tablespoon salt. Add asparagus. Cook at a medium boil until slightly underdone, about 3 minutes, depending on thickness. Drain on paper towel; cool.
  2. To grill, brush asparagus with olive oil. On an outdoor or a stovetop, grill over medium-high heat, turning frequently, until lightly browned and fork tender, about 5 minutes. Lightly season with salt and pepper. Cool.
  3. At an angle, cut spears into 1-1/2-inch pieces; reserve.
  4. To make vinaigrette, mix lemon juice, garlic, crushed red pepper, and 1/8 teaspoon salt; whisk in oil. Reserve.
  5. Recipe can be made ahead to this point. Refrigerate cooled asparagus and vinaigrette, tightly sealed, if serving more than 2 hours later. Return to room temperature before continuing.
  6. Slice mushrooms about 1/4-inch thick. Toss mushrooms with reserved asparagus and vinaigrette; arrange on a platter. Add shavings of Parmesan cheese over salad.

Continue To Page 11: Grilled Rack Of Asparagus

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Recipe courtesy California Asaparagus Commission. All other materials © copyright 2005- 2014 Lifestyle Direct, Inc. All rights reserved. Images are the copyright of their respective owners.

 



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