Grilled Asparagus and Mushroom Salad with Shaved Parmesan

Grilled Asparagus Mushroom Salad Shaved Parmesan
Menu Part: 
Salad
Cuisine Type: 
American
Serves: 
6

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.

Ingredients

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
 

Steps

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.

More From FoodService Director

Industry News & Opinion

In a bid to beef up its presence in sports arenas and a variety of other large venues, Sodexo will acquire foodservice vendor Centerplate for $675 million.

Sodexo says the deal, which is expected to be finalized by the end of this year, will more than double its global footprint.

Centerplate, which serves as the foodservice operator for a number for stadiums, convention halls and other event spaces, brought in revenues of $998 million for the year ending June 2017, according to Sodexo. Centerplate was purchased five years ago by Olympus Partners, a private-equity company...

Menu Development
eggs

Loyola University Maryland took a new approach to all-day breakfast with an egg-focused concept.

Breakfast options were top of mind for students when asked what they would like to see on the menu at the university’s revamped Boulder Garden Cafe. Instead of creating an all-day breakfast station, however, the Baltimore-based dining team went beyond traditional options and created a concept that services all mealparts with eggs.

“It can be somewhat mundane,” says Executive Chef Don Crowther on why the team strayed away from the trendy all-day breakfast. At the eatery’s Sunny...

Industry News & Opinion

The University of Kansas has added a retail pass that allows students to purchase one to-go combo meal per day at cafes and markets on campus, the University Daily Kansan reports.

The pass is available on two different meal plans and is geared toward on-the-go students who don’t have the time to sit down and eat at a residence hall.

“It has increased the participation rate,” Jamie Reed, a service assistant for the school’s dining services, told the University Daily Kansan.

Over 1,800 students have used the pass since its debut at the beginning of the semester....

Industry News & Opinion

The University of Minnesota dining team has created a vegan student group in an effort to improve the school’s vegan offerings, Minnesota Daily reports.

The group was created by the school’s foodservice vendor, Aramark, and its campus sustainability coordinator, who is vegan, after receiving numerous complaints from students about the lack of vegan options on campus.

The group will this week host its first meeting, during which members will be able to share feedback and provide solutions to help enhance the school’s vegan offerings. Members will also keep a photo journal...

FSD Resources