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Grilled Asparagus with Aged Cheddar and Marinated Mushroom Salad https://www.metro.ca/userfiles/image/recipes/asperges-grillees-cheddar-fort-salade-champignons-4646.jpg PT15M PT10M PT25M
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.
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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 mushroom sufficient quantity, olive oil 1 cup (250 mL) shredded aged cheddar
Grilled Asparagus with Aged Cheddar and Marinated Mushroom Salad

Grilled Asparagus with Aged Cheddar and Marinated Mushroom Salad

Rate this recipe
2 Votes
  • Gluten-free
4
servings
0:15
Preparation
0:10
COOKING
0:25
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 12
    medium stalks asparagus
  • 5 Tbsp.
    (75 mL)
    olive oil
    You might like:

    Flyer Deals  (2)
    IRRESISTIBLES EXTRA VIRGIN OLIVE OIL

    IRRESISTIBLES EXTRA VIRGIN OLIVE OIL

    $3.99 ea.

    500 ml SELECTED VARIETIES


    SAVE $3.00
    DECECCO EXTRA VIRGIN OLIVE OIL

    DECECCO EXTRA VIRGIN OLIVE OIL

    $6.99 ea.

    750 ml



  • juice of half a lemon
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    Flyer Deal  (1)
    LEMONS

    LEMONS

    $3.99 ea.

    2 lb PRODUCT OF SOUTH AFRICA LARGE SEEDLESS NAVEL ORANGES 3 lb PRODUCT OF SOUTH AFRICA


  • 5 Tbsp.
    (75 mL)
    water

  • Salt and freshly ground pepper
  • 2 cups
    (500 mL)
    thinly sliced mushroom
    You might like:

    Flyer Deal  (1)
    BELLE GROVE WHOLE WHITE OR CREMINI MUSHROOMS

    BELLE GROVE WHOLE WHITE OR CREMINI MUSHROOMS

    2 for $5.00

    227 g PRODUCT OF ONTARIO



  • sufficient quantity, olive oil
    You might like:

    Flyer Deals  (2)
    IRRESISTIBLES EXTRA VIRGIN OLIVE OIL

    IRRESISTIBLES EXTRA VIRGIN OLIVE OIL

    $3.99 ea.

    500 ml SELECTED VARIETIES


    SAVE $3.00
    DECECCO EXTRA VIRGIN OLIVE OIL

    DECECCO EXTRA VIRGIN OLIVE OIL

    $6.99 ea.

    750 ml


  • 1 cup
    (250 mL)
    shredded aged cheddar
Imprimer ma sélection

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.

Source : Dairy Farmers of Canada

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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