Grilled Asparagus and Mushroom Salad with Shaved Parmesan
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.