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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 mushrooms 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
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    GALLO OLIVE OIL

    GALLO OLIVE OIL

    $5.99 ea.

    1 L SELECTED VARIETIES



  • juice of half a lemon
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    LEMONS

    LEMONS

    $2.99 ea.

    2 lb, PRODUCT OF MEXICO OR SPAIN GREEN BEANS 340 g, PRODUCT OF U.S.A. COLOSSAL CANTALOUPES PRODUCT OF GUATEMALA, NO. 1 GRADE


    BLOOD ORANGES

    BLOOD ORANGES

    $3.99 ea.

    2 lb PRODUCT OF U.S.A. MEYER LEMONS 454 g PRODUCT OF U.S.A.


  • 5 Tbsp.
    (75 mL)
    water

  • Salt and freshly ground pepper
  • 2 cups
    (500 mL)
    thinly sliced mushrooms
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    BELLE GROVE SLICED WHITE OR CRIMINI MUSHROOMS

    BELLE GROVE SLICED WHITE OR CRIMINI MUSHROOMS

    2 for $5.00

    227 g PRODUCT OF ONTARIO



  • sufficient quantity, olive oil
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    Flyer Deal  (1)
    GALLO OLIVE OIL

    GALLO OLIVE OIL

    $5.99 ea.

    1 L SELECTED VARIETIES


  • 1 cup
    (250 mL)
    shredded aged cheddar
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    SAVE $1.00. 20 BONUS Reward Miles when you buy 2
    BLACK DIAMOND CHEESE BARS

    BLACK DIAMOND CHEESE BARS

    $6.99 ea.

    400 - 450 g, SHREDDED CHEESE 320 - 340 g OR CHEESTRINGS 252 - 336 g SELECTED VARIETIES

    20 AIR MILES® Bonus Miles when buying 2


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

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Gluten-free recipes

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