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

Ideas and Innovation
bolognese sauce

We’re trying to bring scratch cooking to all the elementary schools, but we’re taking it dish by dish. Right now, we satellite a lot of the dishes out. This month we made a Bolognese from scratch, and went to each of the schools to talk to them about the process and see if they could implement it. It helps us find out the hurdles and what they are going to need to make it work.

Ideas and Innovation
rolling silverware

Ensuring that employees regularly complete the busywork missing from their daily checklist can be a challenge, but these tasks often help an operation run efficiently with fewer unexpected costs. At Methodist University Hospital in Memphis, Tenn., Regional Executive Chef Dustin Cochran has found a solution to ensure his walk-in coolers always have a clean vent. Cochran starts with a thorough cleaning of the vent, then slips a hairnet over it to catch the dust. Instead of getting employees to deep clean the vents, they need only replace the hairnet.

Ideas and Innovation
chicken and waffles

Our elementary menu is currently riding the breakfast-anytime advertising trend by offering Breakfast for Lunch every Tuesday. It ranks as our highest participation, and it was a great way for us to introduce chicken and waffles inspired by an IHOP dish.

Ideas and Innovation
dress code geeks

Team uniforms are a way we encourage fun. I tell the mangers that every person on your team needs to look like a member of your team, but they can decide together what they want to wear. When the students see a cafeteria person that is matching and having fun with their outfits, they relate to those people better. We don’t want them to look stiff and stuffy.

FSD Resources