Grilled Asparagus with Aged Cheddar and Marinated Mushroom Salad

Grilled Asparagus with Aged Cheddar and Marinated Mushroom Salad
  • 4 servings
  • 0:15 Preparation
  • 0:10 Cooking
  • 0:25 Total Time


Add all
  • 12

    medium stalks asparagus

  • 5 Tbsp.
    (75 mL)

    olive oil

  • juice of half a lemon

  • 5 Tbsp.
    (75 mL)


  • Salt and freshly ground pepper

  • 2 cups
    (500 mL)

    thinly sliced mushrooms

  • s.q olive oil

  • 1 cup
    (250 mL)

    shredded aged cheddar


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.

Source: Dairy Farmers of Canada

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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