Grilled Asparagus & Portabella Mushroom Salad

Grilled Asparagus & Portabella Mushroom Salad
Photo by Mark Thomas


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

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


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