Skip to content
METROMETRO

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 Mushrooms https://www.metro.ca/userfiles/image/recipes/asperges-grillees-cheddar-salade-champignons-3931.jpg PT10M PT15M PT25M
Preheat barbecue to medium-high.Bring a saucepan of salted water to a boil. Peel asparagus and blanch for 3 minutes, then refresh in ice water. Drain and set aside.In a bowl, whisk oil, water, lemon juice, salt and pepper and toss with mushrooms. Set aside.Brush asparagus with more olive oil and season with more salt and pepper. Grill asparagus, taking care to let them develop charred lines.Place asparagus on a small baking sheet and cover with cheese. Place baking sheet on barbecue grill and close lid for 1 to 2 minutes until cheese is melted.Evenly divide mushrooms among 4 plates. Top with 3 asparagus spears.
4
0 0 0 0
12 medium asparagus spears 2 cups (500 mL) mushroom (white or oyster mushrooms, etc.) sliced into thin strips 5 Tbsp. (75 mL) olive oil juice of half a lemon 5 Tbsp. (75 mL) water 1/4 tsp. (1 mL) Salt pepper, to taste 1 cup (250 mL) shredded Canadian Aged cheddar
Grilled Asparagus with Aged Cheddar and Marinated Mushrooms

Grilled Asparagus with Aged Cheddar and Marinated Mushrooms

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

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 12
    medium asparagus spears
  • 2 cups
    (500 mL)
    mushroom (white or oyster mushrooms, etc.) sliced into thin strips
    You might like:

    Flyer Deals  (3)
    BELLE GROVE MUSHROOMS

    BELLE GROVE MUSHROOMS

    $3.49 ea.

    OYSTER 100 g, BUTTON 227 g PRODUCT OF ONTARIO


    BELLE GROVE MUSHROOMS

    BELLE GROVE MUSHROOMS

    $3.49 ea.

    OYSTER 100 g, BUTTON 227 g PRODUCT OF ONTARIO


    BELLE GROVE ORGANIC WHOLE WHITE OR CRIMINI MUSHROOMS

    BELLE GROVE ORGANIC WHOLE WHITE OR CRIMINI MUSHROOMS

    $3.29 ea.

    227 g PRODUCT OF ONTARIO


  • 5 Tbsp.
    (75 mL)
    olive oil

  • juice of half a lemon
    You might like:

    Flyer Deals  (2)
    LEMONS OR AVOCADOS

    LEMONS OR AVOCADOS

    $4.99 ea.

    2 lb PRODUCT OF TURKEY OR SPAIN or 5 PK PRODUCT OF MEXICO OR PERU


    LEMONS OR AVOCADOS

    LEMONS OR AVOCADOS

    $4.99 ea.

    2 lb PRODUCT OF TURKEY OR SPAIN or 5 PK PRODUCT OF MEXICO OR PERU


  • 5 Tbsp.
    (75 mL)
    water
  • 1/4 tsp.
    (1 mL)
    Salt

  • pepper, to taste
  • 1 cup
    (250 mL)
    shredded Canadian Aged cheddar
    You might like:

    Flyer Deals  (2)
    CASTELLO TICKLER CHEDDAR OR DANISH FONTINA OR DANOIS BLUE CHEESE BLUE CHEESE

    CASTELLO TICKLER CHEDDAR OR DANISH FONTINA OR DANOIS BLUE CHEESE BLUE CHEESE

    DELI CUT, PRICES AS MARKED


    CASTELLO TICKLER CHEDDAR OR DANISH FONTINA OR DANOIS BLUE CHEESE BLUE CHEESE

    CASTELLO TICKLER CHEDDAR OR DANISH FONTINA OR DANOIS BLUE CHEESE BLUE CHEESE

    DELI CUT, PRICES AS MARKED


Imprimer ma sélection

Preparation

Preheat barbecue to medium-high.

Bring a saucepan of salted water to a boil. Peel asparagus and blanch for 3 minutes, then refresh in ice water. Drain and set aside.

In a bowl, whisk oil, water, lemon juice, salt and pepper and toss with mushrooms. Set aside.

Brush asparagus with more olive oil and season with more salt and pepper. Grill asparagus, taking care to let them develop charred lines.

Place asparagus on a small baking sheet and cover with cheese. Place baking sheet on barbecue grill and close lid for 1 to 2 minutes until cheese is melted.

Evenly divide mushrooms among 4 plates. Top with 3 asparagus spears.

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.