Grilled Asparagus and Roasted Mushroom Salad with Toasted Pecans, Blue Cheese and Red Chile Mustard Vinaigrette

Name: Grilled Asparagus and Roasted Mushroom Salad with Toasted Pecans, Blue Cheese and Red Chile Mustard Vinaigrette
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 227 grams American blue cheese; 1 Tbsp ancho chile powder; 454 grams asparagus, grilled; 2 Tbsps Dijon mustard; 1 Tbsp chopped fresh thyme; 454 grams assorted mushrooms (portobello, cremini, shiitake) coarsely chopped; 118 milliliters olive oil; 3 Tbsps olive oil; 59 milliliters toasted pecans; 59 milliliters red wine vinegar; 4 servings Salt; 4 servings Salt and pepper

Need a gluten free, dairy free, whole 30, and vegetarian main course? Grilled Asparagus and Roasted Mushroom Salad with Toasted Pecans, Blue Cheese and Red Chile Mustard Vinaigrette could be a super recipe to try. This recipe covers 29% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 648 calories, 18g of protein, and 61g of fat each. It will be a hit at your The Fourth Of July event. From preparation to the plate, this recipe takes roughly 25 minutes. 1 person found this recipe to be yummy and satisfying. If you have mushrooms, pecans, asparagus, and a few other ingredients on hand, you can make it. To use up the red wine vinegar you could follow this main course with the Cherry-Berry Pie as a dessert.

Instructions

Heat olive oil in a large saute pan over high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add mushrooms and cook until golden brown.

Ingredients you will need

Mushrooms

Add thyme and season with salt and pepper. Toss asparagus with a few tablespoons of the vinaigrette and season with salt and pepper. Arrange 1/4 of the mushrooms in the center of each plate. Arrange asparagus around the mushrooms.

Ingredients you will need

Salt And Pepper