This is a print preview of "Grilled Asparagus And Roasted Mushroom Salad" recipe.

Grilled Asparagus And Roasted Mushroom Salad Recipe
by Global Cookbook

Grilled Asparagus And Roasted Mushroom Salad
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  Servings: 4

Ingredients

  • 1 lb asparagus grilled
  • 1 lb assorted mushrooms coarsely minced (portobello, cremini, shiitake)
  • 3 Tbsp. extra virgin olive oil
  • 1 Tbsp. minced fresh thyme Salt to taste Freshly-grnd black pepper to taste
  • 1/4 c. toasted pecans
  • 8 ounce American blue cheese
  • 2 Tbsp. Dijon mustard
  • 1 Tbsp. ancho chile pwdr Salt to taste
  • 1/4 c. red wine vinegar
  • 1/2 c. extra virgin olive oil

Directions

  1. Heat extra virgin olive oil in a large saute/fry pan over high heat. Add in mushrooms and cook till golden. Add in thyme and season with salt and pepper. Toss asparagus with a few Tbsp. of the vinaigrette and season with salt and pepper.
  2. Arrange 1/4 of the mushrooms in the center of each plate. Arrange asparagus around the mushrooms. Sprinkle pecans and blue cheese around the edge of the plate. Drizzle with more of the dressing.
  3. Red Chile Mustard Vinaigrette: Whisk together mustard, ancho pwdr, salt and vinegar, slowly whisk in oil till emulsified. Season with more salt, to taste.
  4. This recipe yields 4 servings.