April 8th, 2012
Recipe courtesy of All You Need is Cheese
Peel the asparagus, blanch them for 3 minutes in salted water, then plunge them in ice water to cool. Drain and set aside.
Slice the mushrooms into fine strips.
In a bowl, mix together the oil, water, lemon juice, salt and pepper and toss with the mushrooms and the cherry tomatoes. Set aside.
Moisten the asparagus with olive oil and season with salt and pepper.
Grill the asparagus, taking care to let them develop charred lines from the grill.
Place the asparagus on a small baking sheet and cover with finely grated cheese.
Place the sheet on the barbecue grill and close the cover for 1 to 2 minutes.
Place the mushroom salad and the grilled asparagus on a service platter.
Based on 4 servings: 228 calories, 20 g fat, 9 g protein, 2 g fibre, 5 g carbohydrates, 30 mg cholesterol, 324 mg sodium. Good source of vitamin E, riboflavin, calcium.