Asian Grilled Mushroom and Asparagus Salad
Prep Time
Serves
Cooking Mode
3 Asian Wasabi Stir-fry Oil
1 Red onion, sliced into 1/4 inch (1/2 cm) thick slices
1 Asparagus stems trimmed
1 Button or Cremini mushrooms (8 oz), sliced in half horizontally
¼ Oyster or Shitake mushrooms stem removed
4 Small Portobello mushrooms stems removed
2 Sugar
1 Salt
0 Juice of one lime
4 Baby field greens
3 Asian Wasabi Stir-fry Oil
1 Red onion, sliced into 1/4 inch (1/2 cm) thick slices
1 Asparagus stems trimmed
1 Button or Cremini mushrooms (8 oz), sliced in half horizontally
¼ Oyster or Shitake mushrooms stem removed
4 Small Portobello mushrooms stems removed
2 Sugar
1 Salt
0 Juice of one lime
4 Baby field greens
Directions
1Preheat grill/ BBQ to medium high heat.
2In a bowl toss 2 tbsp (30 mL) of the oil with the asparagus, onions and mushrooms to coat.
3Grill BBQ onions and asparagus turning halfway until tender and grilled, about 5 minutes.
4Grill BBQ mushrooms turning halfway until tender and grill marked, about 5 minutes.
5In a bowl whisk to combine remaining oil, sugar, salt, pepper and the lime juice. Add salad, grilled vegetables and mushrooms to a large platter. Drizzle some of the dressing over top and serve the remainder on the side.
6I hope you enjoy this recipe and that the oils give you some extra options for making your recipes simpler this summer season.
Disclaimer
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Personal Note
Personal Note
