Grilled California Asparagus and Mushroom Salad
with Shaved Parmesan Cheese
Recipe courtesy of California Asparagus Commission.
2 tablespoons fresh lemon juice
1 clove garlic, chopped finely
1/8 teaspoon crushed red pepper or to taste
2 tablespoons olive oil
1 pound California asparagus, trimmed
Salt, as needed
Freshly ground pepper as needed
1/2 pound medium crimini or white mushrooms, cleaned
1 1/2 ounces Parmesan cheese, shaved pieces
- For Vinaigrette: Mix lemon juice, garlic, crushed red pepper, and 1/8 teaspoon salt; whisk in oil. Reserve. (Recipe can be made ahead to this point. Refrigerate cooled asparagus and vinaigrette, tightly sealed, if serving more than 2 hours later. Return to room temperature before continuing.)
- Blanch asparagus, in a frying pan large enough to hold asparagus in one layer. Bring approximately 3-inches of water to a boil. Stir in 1 tablespoon salt. Add asparagus. Cook at a medium boil until slightly underdone, about 3 minutes depending on thickness. Drain on paper towel; cool.
- To Grill: Brush asparagus with olive oil. On an outdoor or a stovetop, grill over medium-high heat, turning frequently, until lightly browned and fork tender, about 5 minutes. Lightly season with salt and pepper. Cool. At an angle, cut spears in 1 1/2-inch pieces; reserve.
- Slice mushrooms about 1/4-inch thick. Toss mushrooms with reserved asparagus and vinaigrette; arrange on a platter. Add shavings of Parmesan cheese over salad.
Makes 6 servings.
Tip: Use a cheese planer or a potato peeler to shave cheese paper-thin.
Nutritional Information Per Serving (1/6 of recipe): Calories: 90; Calories From Fat: 60; Total Fat: 6g; Saturated Fat: 2g; Cholesterol: 5mg; Total Carbs: 4g; Fiber: 2g; Protein: 5g; Sodium: 130mg.
Recipe and photograph courtesy of California Asparagus Commission.