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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.
4
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 mushrooms s.q 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
Imprimer ma sélection

Ingredients

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

    Flyer Deal  (1)
    SAVE $6.00
    BERTOLLI OLIVE OIL

    BERTOLLI OLIVE OIL

    $6.99 ea.

    750 ml - 1 L SELECTED VARIETIES


  • juice of half a lemon
  • 5 Tbsp.
    (75 mL)
    water

  • Salt and freshly ground pepper
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    Flyer Deals  (2)
    MINI SWEET PEPPERS

    MINI SWEET PEPPERS

    $2.99 ea.

    227 g PRODUCT OF MEXICO

    ASSORTED COLOUR SWEET PEPPERS

    ASSORTED COLOUR SWEET PEPPERS

    $4.99 ea.

    3 PK PRODUCT OF MEXICO

  • 2 cups
    (500 mL)
    thinly sliced mushrooms
    You might like:

    Flyer Deal  (1)
    BELLE GROVE SLICED WHITE OR CRIMINI MUSHROOMS

    BELLE GROVE SLICED WHITE OR CRIMINI MUSHROOMS

    2 for $5.00

    227 g PRODUCT OF ONTARIO


  • s.q olive oil
    You might like:

    Flyer Deal  (1)
    SAVE $6.00
    BERTOLLI OLIVE OIL

    BERTOLLI OLIVE OIL

    $6.99 ea.

    750 ml - 1 L SELECTED VARIETIES

  • 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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