Mushroom Salad with Asparagus, Blue Cheese, and Pecans

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Recipe for preparing <a href="https://eda.ru/recepty/sousy-marinady/ostrij-gorchichnij-vinegret-s-chili-25602">spicy mustard vinaigrette</a>

Ingredients

Asparagus - 17.6 oz
Fresh Mushrooms - 17.6 oz
Olive Oil - 3 tablespoons
Chopped Sage Leaves - 1 tablespoon
Salt - to taste
Ground Black Pepper - to taste
Roasted Peanuts - ¼ cup
Blue Cheese - 8.8 oz

Step by Step guide

Step 1

Preheat the grill. Place the asparagus in a bowl, drizzle with 2 tablespoons of olive oil, season with salt and pepper. Mix well and place on the grill. Grill on all sides until characteristic grill marks appear. Cut into medium pieces.

Step 2

Heat olive oil in a pan over high heat. Add finely chopped mushrooms and sauté until golden brown.

Step 3

Add thyme, season with salt and pepper.

Step 4

Arrange the mushrooms on 4 plates, placing them in the center. Surround with asparagus, and sprinkle the edges with slightly crushed pecans and crumbled cheese.