Recipe #4506
Grilled Asparagus with Black Olive and Parmesan Vinaigrette
| Preparation: | 10 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 5 min |
| Total: | 15 min |
4
servings
servings
| Category: | Accompaniment |
| Subcategory: | Vegetables |
| Source: | Metro |
Wine & food pairing
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Recipe ingredients
- Vinaigrette
- 1/2 cup (125 mL) black olives*, drained and chopped
- 1 clove garlic, chopped
- 1/4 cup (60 mL) Parmesan cheese, freshly grated
- 1/3 cup (80 mL) Irresistible Mezzo olive oil
- 3 Tbsp. (45 mL) balsamic vinegar*
- 1 bunch of fresh asparagus, trimmed
- 2 Tbsp. (30 mL) Irresistible Mezzo olive oil
- 6 cups (1 1/2 L) ready-to-eat Spring Mix lettuce or red or green leaf lettuce
- 12 cherry tomatoes, quartered
- Salt and ground pepper to taste
- 4 bread toasts (optional)
Preparation
Mix first five ingredients in a bowl. Reserve.
Preheat barbecue to medium.
Brush asparagus with oil and place on hot grill. Cook 4 to 5 minutes, turning occasionally.
In the meantime, place lettuce in four bowls and garnish with quartered
tomatoes.
Place warm, grilled asparagus on lettuce and drizzle generously with
vinaigrette.
Serve immediately with bread toasts.
Suggestion
To trim asparagus, simply cut off the tough end of the stem and peel about 1 in. (2.5 cm)off the bottom of the stalk using a paring knife.
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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