Grilled Asparagus & Portabella Mushroom Salad

Ingredients

• 4 oz. (about 6 cups loosely packed) mixed greens (a mesclun mix is good), washed and dried
• ²/₃ cup vegetable oil
• Kosher salt and freshly ground black pepper
• 2 lb. thick asparagus, woody ends trimmed
• 1-½ lb. (about 5 giant caps) portabella mushrooms, stems removed and discarded
• Extra-virgin olive oil
• ¼ cup fresh lemon juice
• + 5 more ingredients
• • 1 tsp. grated lemon zest
  • 2 Tbs. chopped fresh thyme
  • Kosher salt
  • 1 clove garlic, minced
  • 1 tsp. sugar

Combine the lemon juice, zest, thyme, garlic, and sugar in a blender or food processor; blend until smooth. With the machine running, add the oil in a slow, steady stream. Season with salt and pepper.

View full recipe at Fine Cooking