This Grilled Asparagus Salad pairs the wonderful smoky flavors of Grilled Mushrooms, Asparagus and Roasted Red Peppers in a lovely herb and lemon dressing.
Honestly, I didn’t buy the asparagus used here with a view to making this dish. I originally just intended to grill some asparagus to use in another dish, but I had quite a bit of it, and I also had handy some lovely grilled mushroom, as well as some of my own home-made Roasted Red Peppers. Really, this dish just seemed to suggest itself…
The Extra Main Ingredients
When I roast a good-sized batch of Red Bell Peppers, I keep what I don’t use immediately in the refrigerator packed in my own home-made Garlic Flavored Oil.
You can certainly use commercially prepared Pimiento, or Italian-style Oil-packed Sweet Red Peppers, for this salad, but if you wish to prepare your own, you can always follow my recipe in How to Make Roasted Red Peppers.
Supper, on the day before I started this salad, was steak with grilled mushrooms and parsnips. The mushrooms were brushed with oil and seasoned with black pepper during the grilling process and I kept back a few half-dozen for the present dish.
The asparagus was the only part of the salad that was made especially for this recipe (some of the spears were saved and later added to a pasta dish).
The spears were blanched briefly in boiling water before being oiled, seasoned and grilled in exactly the same way as the mushrooms.
I made a marinade (a dressing, really) out of good Extra Virgin Olive Oil to which I added just a splash of lemon juice, a pinch of dried thyme and some chopped parsley.
I only marinated the mushrooms and the asparagus (the peppers didn’t need this) and then I cut all the veggies to bite-sized pieces for final assembly.