Grilled Asparagus Salad with Roasted Garlic Vinaigrette, Cherry Tomatoes, Chanterelle Mushrooms, Pomegranates

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Grilled Asparagus Salad with Roasted Garlic Vinaigrette, Cherry Tomatoes, Chanterelle Mushrooms, Pomegranates



Yield: 2 People

Ingredients:

1 Bunch of Asparagus - Remove 1” off the bottom
1 Pint Cherry Tomatoes
100g Chanterelle Mushrooms
1 Pomegranate - cut in half - using a wooden spoon knock out the seeds

Dressing:

3 cloves of Roasted Garlic
1/4 Shallot
1/2 lemon Juice
1 tbls of Honey
1/2 cup Vegetable Oil

Method:

Preheat the grill to medium high.

Toss asparagus in vegetable oil and salt. Place on grill when its hot and grill asparagus until grill marks are present on all sides - 2-3 minutes. Remove and let cool at room temperature.

Place a medium size pan over medium heat. Add 3 tbls of vegetable oil and add the Chanterelle mushrooms. Sear the mushrooms for 5 minutes giving them a stir every minute. After 5 minutes add the tomatoes whole and season with 2 pinch of salt. Sear for another 3-4 minutes or until the tomatoes skin starts to burst. Remove from heat and let cool before serving.

Dressing:

In a blender add all ingredients for the dressing minus the oil. Blend the mixture until relatively smooth, then slowly start adding the oil to the mixture until the dressing thickens. Taste and season with salt if needed.

To assemble - dress the asparagus with the dressing, add the mushrooms and tomatoes. Finish with pomegranate seeds. You can also add crispy prosciutto to the dish for a nice crunch and saltiness.