Grilled Asparagus with Aged Cheddar and Marinated Mushrooms

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


Add all
  • 12

    medium asparagus spears

  • 2 cups
    (500 mL)

    mushrooms (white or oyster mushrooms, etc.) sliced into thin strips

  • 5 Tbsp.
    (75 mL)

    olive oil

  • juice of half a lemon

  • 5 Tbsp.
    (75 mL)


  • 1/4 tsp.
    (1 mL)


  • pepper, to taste

  • 1 cup
    (250 mL)

    shredded Canadian Aged cheddar


Preheat barbecue to medium-high.

Bring a saucepan of salted water to a boil. Peel asparagus and blanch for 3 minutes, then refresh in ice water. Drain and set aside.

In a bowl, whisk oil, water, lemon juice, salt and pepper and toss with mushrooms. Set aside.

Brush asparagus with more olive oil and season with more salt and pepper. Grill asparagus, taking care to let them develop charred lines.

Place asparagus on a small baking sheet and cover with cheese. Place baking sheet on barbecue grill and close lid for 1 to 2 minutes until cheese is melted.

Evenly divide mushrooms among 4 plates. Top with 3 asparagus spears.

Source: Dairy Farmers of Canada

Wine and meal pairing

Fruity and vibrant

Fruity and vibrant
These dry wines and ciders have a nose of fruit and flower aromas while having a rich taste on the palate. They get a pleasant liveliness from their acidity.
Product categories: white wine, Champagne and sparkling wine, cider.

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