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Grilled Asparagus with Black Olive and Parmesan Vinaigrette https://www.metro.ca/userfiles/image/recipes/asperges-grillees-vinaigrette-olives-noires-parmesan-4506.jpg PT10M PT05M PT15M
Mix first five ingredients in a bowl. Reserve. Preheat barbecue to medium. Brush asparagus with oil and place on hot grill. Cook 4 to 5 minutes, turning occasionally. In the meantime, place lettuce in four bowls and garnish with quartered tomatoes. Place warm, grilled asparagus on lettuce and drizzle generously with vinaigrette. Serve immediately with bread toasts.
4
4 1 4 4
Vinaigrette 1/2 cup (125 mL) black olives, drained and chopped 1 clove garlic, chopped 1/4 cup (60 mL) Parmesan cheese, freshly grated 1/3 cup (80 mL) olive oil 3 Tbsp. (45 mL) balsamic vinegar 1 fresh asparagus, trimmed 2 Tbsp. (30 mL) olive oil 6 cups (1 1/2 L) ready-to-eat spring mix lettuce or red or green leaf lettuce 12 cherry tomatoes, quartered salt and ground pepper to taste 4 bread toasts (optional)
Grilled Asparagus with Black Olive and Parmesan Vinaigrette

Grilled Asparagus with Black Olive and Parmesan Vinaigrette

Rate this recipe
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4
servings
0:10
Preparation
0:05
COOKING
0:15
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • Vinaigrette
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  • 1/2 cup
    (125 mL)
    black olives, drained and chopped
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  • 1
    clove garlic, chopped
  • 1/4 cup
    (60 mL)
    Parmesan cheese, freshly grated
  • 1/3 cup
    (80 mL)
    olive oil
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    1 L SELECTED VARIETIES

  • 3 Tbsp.
    (45 mL)
    balsamic vinegar
  • 1
    fresh asparagus, trimmed
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  • 2 Tbsp.
    (30 mL)
    olive oil
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    1 L SELECTED VARIETIES

  • 6 cups
    (1 1/2 L)
    ready-to-eat spring mix lettuce or red or green leaf lettuce
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  • 12
    cherry tomatoes, quartered

  • salt and ground pepper to taste
  • 4
    bread toasts (optional)
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Imprimer ma sélection

Preparation

Mix first five ingredients in a bowl. Reserve.

Preheat barbecue to medium.

Brush asparagus with oil and place on hot grill. Cook 4 to 5 minutes, turning occasionally.

In the meantime, place lettuce in four bowls and garnish with quartered

tomatoes.

Place warm, grilled asparagus on lettuce and drizzle generously with

vinaigrette.

Serve immediately with bread toasts.

Source : Metro

Legal Notice

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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