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.
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.
© Société des alcools du Québec, 2007
Enjoyed for its citrus note.
Light tasting beer, revealing a mildly sweet flavour with a hint of tartness and a dry finish.
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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