Special Diets

Grilled Asparagus and Mushroom Salad with Shaved Parmesan

• From: California Asparagus Commission

Ingredients

• 1 lb asparagus, trimmed

• olive oil, as needed

• salt, as needed

• freshly ground pepper as needed

• 2 Tbs fresh lemon juice

• 1 clove garlic, chopped finely

• 1/8 tsp crushed red pepper or to taste

• 2 Tbs olive oil

• 1/2 lb medium crimini or white mushrooms, cleaned

• 1 1/2 oz Parmesan cheese, shaved pieces

Blanching then grilling the asparagus make this a succulent and simple salad.

Directions

• Blanch asparagus, in a frying pan large enough to hold asparagus in one layer. Bring approximately 3 inches of water to a boil. Stir in 1 tablespoon salt. Add asparagus. Cook at a medium boil until slightly underdone, about 3 minutes, depending on thickness. Drain on paper towel; cool.
• To grill, brush asparagus with olive oil. On an outdoor or a stovetop, grill over medium-high heat, turning frequently, until lightly browned and fork tender, about 3 minutes. Lightly season with salt and pepper. Cool. At an angle, cut spears in -1/2" pieces; reserve.
• To make vinaigrette, mix lemon juice, garlic, crushed red pepper, and 1/8 teaspoon salt; whisk in oil. Reserve.
• Slice mushrooms about 1/4" thick. Toss mushrooms with reserved asparagus and vinaigrette; arrange on a platter. Add shavings of Parmesan cheese over salad.