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    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 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 quarteredtomatoes.Place warm, grilled asparagus on lettuce and drizzle generously withvinaigrette.Serve immediately with bread toasts.
    4
    4 2 5 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
    2 Votes
    4
    servings
    0:10
    Preparation
    0:05
    COOKING
    0:15
    TOTAL TIME
    Imprimer ma sélection

    Ingredients

    Imprimer ma sélection

    • Vinaigrette
    • 1/2 cup
      (125 mL)
      black olives, drained and chopped
    • 1
      clove garlic, chopped
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    • 1/4 cup
      (60 mL)
      Parmesan cheese, freshly grated
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    • 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
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      VISION GREENS LETTUCES 142 g

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    • 12
      cherry tomatoes, quartered

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