Grilled Asparagus & Portabella Mushroom Salad
Source: adapted from Fine Cooking
Dressing:
1/4 cup fresh lemon juice
1 tsp dried thyme (1 T fresh, chopped)
1 clove garlic, minced
1 tsp sugar
1/2 cup light olive oil
salt and pepper to taste
Salad:
2 lbs asparagus, woody ends trimmed
1 1/2 lb (about 5 giant caps) portabella mushrooms. stems removed and discarded
Extra virgin olive oil
Kosher salt
4 oz (about 6 cups loosely packed) mixed greens, washed and dried
Combine dressing ingredients, whisk until well blended
Toss asparagus and mushrooms with olive oil and salt. Grill mushrooms over med-high heat for 10 minutes, add asparagus, rolling frequently to prevent burning. Once asparagus is added, cook mushrooms and asparagus about 5 minutes until done. Line 4 salad plates with greens. Slice mushrooms and arrange with asparagus over the greens. Drizzle with dressing and serve.
4 servings