Grilled Asparagus Roasted Mushroom Salad W Toasted Pecans Blue Cheese Red Chile Mustard Vinaigrette Recipe

Grilled Asparagus Roasted Mushroom Salad w Toasted Pecans Blue Cheese Red Chile Mustard Vinaigrette

From chefsharon 19 years ago

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10 minutes to make
Serves 4

This is easy, quick, and beautiful. This would be a lovely salad for a dinner party to serve warm and the flavors are awesome. I made a few changes that I'll note.

asparagus
blue
cheese
mushrooms
warm
savory
grill

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- Grilled Asparagus & Roasted Mushroom Salad w/ Toasted Pecans, Blue Cheese & Red Chile Mustard Vinaigrette
- A Bobby Flay recipe that I slayed!
- 4 Servings
- 1 lb asparagus grilled
- 1 lb assorted mushrooms (portobello, cremini, shiitake) coarsely chopped I used only portobello
- 3 T olive oil
- 1 T chopped fresh thyme I used rubbed dry sage
- salt and pepper to taste
- 1/4 cup toasted pecans
- 8 ounces American Blue Cheese I used my fav Saga Blue
- I also added cherry tomatoes
- Heat olive oil in a large sauté pan over high heat. Add mushrooms and cook until golden brown. Add thyme and season w/ salt and pepper. Toss asparagus w/ a few tablespoons of the vinaigrette and season w/ salt and pepper. I put the asparagus in a plastic baggie and marinated them before grilling. Arrange 1/4 of the mushroom sin the center of each plate. Arrange asparagus around the mushrooms. Sprinkle pecans and blue cheese around the edge of the plate. Drizzle w/ more of the dressing.
- Red Chile Mustard Vinaigrette:
- 2 T Dijon mustard
- 1 T ancho chile powder (I used 1 t Sambal Oelek - ground fresh chili paste or to taste)
- salt
- 1/4 c red wine vinegar
- Whisk together mustard, ancho powder, salt and vinegar, slowly whisk in oil until emulsified. Season w/ more salt to taste.
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Ingredients

Grilled asparagus & roasted mushroom Salad w/ toasted pecans, blue cheese & Red Chile mustard vinaigrette shopping list
A Bobby Flay recipe that I slayed! shopping list
4 Servings shopping list
1 lb asparagus grilled shopping list
1 lb assorted mushrooms (portobello, cremini, shiitake) coarsely chopped I used only portobello shopping list
3 T olive oil shopping list
1 T chopped fresh thyme I used rubbed dry sage shopping list
salt and pepper to taste shopping list
1/4 cup toasted pecans shopping list
8 ounces American blue cheese I used my fav Saga Blue shopping list
I also added cherry tomatoes shopping list
Heat olive oil in a large sauté pan over high heat. Add mushrooms and cook until golden brown. Add thyme and season w/ salt and pepper. Toss asparagus w/ a few tablespoons of the vinaigrette and season w/ salt and pepper. I put the asparagus in a plastic baggie and marinated them before grilling. Arrange 1/4 of the mushroom sin the center of each plate. Arrange asparagus around the mushrooms. Sprinkle pecans and blue cheese around the edge of the plate. Drizzle w/ more of the dressing. shopping list
Red Chile mustard Vinaigrette: shopping list
2 T Dijon mustard shopping list
1 T ancho chile powder (I used 1 t sambal oelek - ground fresh chili paste or to taste) shopping list
salt shopping list
1/4 c red wine vinegar shopping list
Whisk together mustard, ancho powder, salt and vinegar, slowly whisk in oil until emulsified. season w/ more salt to taste. shopping list

How to make it

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People Who Like This Dish 33

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Reviews & Comments 9

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Toni8400 2 days ago
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hollymayb 18 years ago
Right up my alley! Thanks!
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" It was excellent "
waterlily ate it and said...
This sounds absolutely amazing!
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turlak 18 years ago
This sounds great! I have tons of pecans from this last season...2007 was a good year for them in OUR neck of the woods!
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" It was excellent "
magflower ate it and said...
this is really gooooood.
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image 19 years ago
Oh, I must make this! Love asparagus and pecans and blue cheese and...
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" It was excellent "
chefmeow ate it and said...
I just made this on Sunday afternoon and it is so good. Thank you for sharing. It goes into my permanent file.
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" It was excellent "
revolvingdesigns ate it and said...
Oh wow, Im such a Asparagus Junkie (is there such thing??) but it has to be cooked right, this looks fantastic!
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" It was excellent "
psy333che ate it and said...
I love this recipe
I grow asparagus and it is so sweet that I eat it as I pick it....it is hard to get it to the kitchen at times
I am originally from San Antonio and I loved my Granndmother's Pecan Trees. Love asparagus with Pecan
and I like the dressing
I would eat it also without the blue cheese
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The Cook

chefsharon The Woodlands, TX

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The Rating

Reviewed by 9 people

I love this recipe
I grow asparagus and it is so sweet that I eat it as I pick it....it is hard to get it to the kitchen at times
I am originally from San Antonio and I loved my Granndmother's Pecan Trees. Love asparagus with Pecan
...more

psy333che in Long Branch loved it
Oh wow, Im such a Asparagus Junkie (is there such thing??) but it has to be cooked right, this looks fantastic!

revolvingdesigns in Chicago loved it
I just made this on Sunday afternoon and it is so good. Thank you for sharing. It goes into my permanent file.

chefmeow in Garland loved it

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