Grilled Asparagus with Aged Cheddar and Marinated Mushroom Salad
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 10 min |
| Total: | 25 min |
servings
| Category: | Accompaniment |
| Subcategory: | Vegetables |
| Source: | Metro |
Recipe ingredients
- 12 medium stalks asparagus
- 5 Tbsp. (75 mL) olive oil*
- Juice of half a lemon
- 5 Tbsp. (75 mL) water
- Salt and freshly ground pepper
- 2 cups (500 mL) thinly sliced mushrooms
- S.Q olive oil*
- 1 cup (250 mL) shredded Aged Cheddar*
Preparation
Preheat barbecue to medium-high.
In a large frying pan, bring salted water to a boil. Peel asparagus; cook for 3 minutes then cool immediately in ice water. Drain and set aside.
In a bowl, stir together oil, water, lemon juice, salt and pepper to taste. Fold in mushrooms. Set aside.
Brush asparagus with oil. Salt and pepper to taste. Grill asparagus on barbecue, carefully making grill marks. Place asparagus on a small cookie sheet (or similar utensil), cover with cheese. Play sheet on barbecue grill, close barbecue lid and cook for 1 or 2 minutes, or until cheese is melted.
Arrange mushroom salad in centre of 4 plates. Arrange 3 asparagus stalks on each salad.
Suggestion
Instead of asparagus, use 2 medium zucchini, each cut into 6 strips.For a fancier presentation, arrange lettuce leaves under mushroom salad. Drizzle marinade over salad and garnish with quartered cherry tomatoes.
* 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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