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. |
