|Grilled Asparagus and Roasted Mushroom Salad|
Snap off bottom ends of asparagus. Drizzle with olive oil, balsamic vinegar kosher salt and fresh ground pepper. Grill over med-high heat for about 3 minutes (until they start to take on a little color).
Heat olive oil in a large saute pan over high heat. Add mushrooms and cook until golden brown. Add thyme and season with salt and pepper. Toss asparagus with a few tablespoons of the vinaigrette and season with salt and pepper. Arrange 1/4 of the mushrooms in the center of each plate. Arrange asparagus around the mushrooms. Sprinkle pecans and blue cheese around the edge of the plate. Drizzle with more of the dressing.
Red Chile Mustard Vinaigrette:
From: Aunt Hattie
[ FRESH & DRIED CHILES ]  [ CHILE SEEDS ]  [ RESTAURANT REVIEWS ]
Copyright 1996 - 2003
10153 1/2 Riverside Dr. #459
Toluca Lake, California 91602