Fire up the BBQ for the melt-in-your mouth flavour sensations of garden greens, cheddar and mushrooms.
• 1 cup (250 mL) sharp medium
cheddar, grated
• 12 medium asparagus
• 2 cups (500 mL) sliced mushrooms
(white, pleurote or other)
• 1/3 cup (80 mL) olive oil
• 4 cherry tomatoes, halved
• juice of half a lemon
• 1/3 cup (80 mL) water
• 1/4 tsp (1 mL) salt
• pepper
1. 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.
2. In a bowl, mix together the oil, water, lemon juice, salt and pepper and toss with the mushrooms and the cherry tomatoes. Set aside.
3. Moisten the asparagus with olive oil and season with salt and pepper. Grill them, 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.
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