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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.

Index

• Page 1: The History Of Asparagus
• Page 1: Asparagus Shopping Tips
• Page 1: Asparagus Cooking Basics

On The Menu

Breakfast/Brunch:

• Page 2: Asparagus Frittata With Red Bell Peppers
• Page 3: Asparagus Scramble With Herbed Cream Cheese & Tomatoes

Lunch:

• Page 4: Asparagus Pizza With Red Bell Pepper, Olive & Feta Cheese
• Page 5: Asparagus Spring Rolls With Sweet Red Chili Dipping Sauce
• Page 6: Fresh Asparagus & Smoked Salmon Sandwich
• Page 7: Thai Grilled Lamb & Asparagus Salad

Dinner Entrees:

• Page 8: Asparagus & Rock Shrimp Risotto
• Page 9: Warm Salad Of Asparagus Spears & Seared Lamb Chops
  With Fresh Mint Vinaigrette

Asparagus Sides:

• Page 10: Grilled Asparagus & Mushroom Salad With Shaved Parmesan
• Page 11: Grilled Rack Of Asparagus
• Page 12: Sweet & Spicy Szechuan Asparagus

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