Skip to content
METRO LogoMETRO Logo

Earn AIR MILES(R)
Reward Miles(TM).
Join
the program.

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order. Alcoholic products are available for pickup between 7am and 11pm.
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.
4
5 2 5 5
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

  • 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
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.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.

Reserve your timeslot now!

Sorry, our online services are not available for this postal code. Please try another postal code or visit us in store.

Sorry, we encountered a problem.

Please try again later.