Warm Grilled Mushroom and Asparagus salad with Lemon Vinaigrette

Inspired by the farmer's market. Since gardening is a challenge for me, I enjoy visiting the farmers market in my town. This straightforward side dish lets the vegetables stand out with just a few ingredients. The versatile vinaigrette enhances and refreshes anything it is added to.

Serves 4

Grilled asparagus and mushrooms are the perfect side dish

Cast Iron Griddle

Baking Pan

Ingredients

2 pounds asparagus

10 ounces mushrooms (I used shiitake)

1/4 cup olive oil

Salt and pepper to taste

Lemon Vinaigrette

1/4 cup lemon juice

2 cloves minced garlic

1/2 teaspoon dried thyme

3/4 cup olive oil

1 tablespoon fresh parsley

Prepare the vegetables by rinsing the asparagus and trimming their woody bases, and cleaning the mushrooms with a damp cloth. Drizzle them with oil and season with salt and pepper.

A fresh and vibrant spread featuring a variety of mushrooms, and crisp asparagus, ready for a perfect grilling session.

To make the vinaigrette, mix all the ingredients and whisk them together or shake them in a jar. Then, set it aside.

Place a griddle or vegetable grill pan on your heated grill. I prefer using a cast iron griddle. Cook until you reach the desired tenderness. Take it off the heat and allow it to cool slightly. Cut the asparagus into 1-inch pieces and slice the mushrooms into 1/4-inch slices. Add them to a bowl and drizzle with 1/3 cup of vinaigrette.

Grilling delights: Fresh asparagus, and shiitake mushrooms sizzle on the grill, accompanied by juicy chicken breasts, and perfectly toasted bread for a delicious outdoor meal.

Serve with mixed greens and grilled chicken or your preferred protein, drizzled with more of the tasty lemon vinaigrette, alongside grilled Italian bread rubbed with garlic. Enjoy!

Delicious grilled asparagus and mushrooms, served fresh and ready to enjoy.