grilled asparagus and mushroom salad
A delicious, zesty salad that uses balsamic vinegar and lemon juice to season the local mushrooms, asparagus, and greens. It's a great summer salad to bring out the different smoky and savory flavors. Super quick to make and serve!
extra-virgin olive oil
2 minced garlic cloves
fresh lemon juice
1 bunch asparagus, trimmed
4 portobello mushrooms
8 cups salad greens
Step 1: Preheat the grill to high. Whisk 1/4 cup vinegar, 3 tablespoons oil, garlic, 2 teaspoons each juice and mustard, and a pinch each of salt and pepper. Place asparagus and mushrooms in a zip-top plastic bag with half of the dressing; marinate for 15 minutes. Grill asparagus for 5 minutes. Grill mushrooms, gill sides down, for 4 minutes; turn. Grill 7 more minutes. Slice thickly. Toss greens with vegetables and dressing. Serve warm.