This is the Grilled asparagus with sharp Canadian Cheddar, side salad of marinated mushrooms recipe.
- Prep: 30 min
- Cooking: 5 min
- 1 cup (250 mL) Canadian Sharp Cheddar grated
- 12 medium asparagus*
- 2 cups (500 mL) sliced mushrooms (white, pleurotes or other)
- 1/3 cup (80 mL) olive oil
- Juice of half a lemon
- 1/3 cup (80 mL) water
- Salt and pepper to taste
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Finely grate the cheese and spread it on a baking sheet lined with wax paper.
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. 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 them on a small baking sheet and cover with grated Cheddar. Place the sheet on the barbecue grill and close the cover for 1 to 2 minutes.
Place the mushroom salad in the centre of 4 plates. Arrange 3 asparagus on each salad.
Chef Daniel Vézina
Presentation suggestion: Try placing a few lettuce leaves under the mushrooms. Sprinkle with the marinade and quartered cherry tomatoes.
Variation: You can also use 2 medium zucchini cut into 6 strips.