Pieces of grilled asparagus mixed with raw mushroom slices and tossed with lemon juice, garlic, crushed red pepper and olive oil. Garnished with shaved Parmesan cheese.
2 lb. jumbo, fresh asparagus, trimmed and blanched
Olive oil, as needed
Salt and freshly ground pepper, to taste
1⁄4 cup fresh lemon juice
2 cloves garlic, finely chopped
1⁄4 tsp. crushed red pepper (optional)
1⁄8 tsp. salt
1⁄4 cup olive oil
1 lb. crimini mushrooms, cleaned and sliced
Shaved Parmesan cheese
- Brush blanched asparagus with olive oil; grill over med.-high heat, turning frequently, for about 5 min., or until lightly browned and tender. Season with salt and pepper; cool. Cut asparagus at an angle into pieces; reserve.
- Mix lemon juice, garlic, crushed red pepper, and salt; whisk in 1⁄4 cup oil; reserve.
- Per order, divide mushrooms and asparagus into portions. Toss with about 1⁄2 tbsp. of vinaigrette; arrange on a serving plate. Garnish with shavings of Parmesan.