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grilled asparagus salad


2 lbs. fresh asparagus
1 long english cucumber or 4 minis
1/4 wheel gouda Sheese
1 tbs. olive oil
1 tbs. white wine vinegar
1 tbs. lemon juice
1 small garlic clove
1/4 ts. dried ground mustard seed
1/8 ts. sea salt
1/8 ts. black pepper
1 tbs. high heat grilling oil (grapeseed, rice bran, peanut, canola etc.)

Heat up an indoor or outdoor gas, charcoal, electric or wood grill. Break ends off asparagus, wash and place on (low) heated grill, basting lightly with oil (you may wish to also add a dash of salt). In a blender (I prefer hand-wand), blend vinegar, olive oil, lemon juice, garlic, mustard, salt and pepper. Flip asparagus and cook until a little browned on both sides. Remove from heat, and chill on plate in freezer for 10 min. In a large salad bowl shave cucumber lengthwise (try using a carrot peeler) and set aside. Remove asparagus from freezer, french cut lengthwise, add it to the bowl and drizzle with vinegrete. Toss. Top with shaved gouda Sheese (carrot peeler). Serves 4 as a side. Celebrate spring and the fresh aspargus that's popping up everywhere with this pretty salad!

(note: 1/2 recipe for two shown in photo)