Grilled Asparagus and Mushroom Salad with Shaved Parmesan

Grilled Asparagus Mushroom Salad Shaved Parmesan
Menu Part: 
Cuisine Type: 

Pieces of grilled asparagus mixed with raw mushroom slices and tossed with lemon juice, garlic, crushed red pepper and olive oil. Garnished with shaved Parmesan cheese.


2 lb. jumbo, fresh asparagus, trimmed and blanched
Olive oil, as needed
Salt and freshly ground pepper, to taste
1⁄4 cup fresh lemon juice
2 cloves garlic, finely chopped
1⁄4 tsp. crushed red pepper (optional)
1⁄8 tsp. salt
1⁄4 cup olive oil
1 lb. crimini mushrooms, cleaned and sliced
Shaved Parmesan cheese


1. Brush blanched asparagus with olive oil; grill over medium-high heat, turning frequently, for about 5 minutes, or until lightly browned and tender. Season with salt and pepper; cool. Cut asparagus at an angle into pieces; reserve.

2. Mix lemon juice, garlic, crushed red pepper and salt. Whisk in 1⁄4 cup oil; reserve.

3. Per order, divide mushrooms and asparagus into portions. Toss with about 1⁄2 tablespoon of vinaigrette; arrange on a serving plate. Garnish with shavings of Parmesan.

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