Grilled Asparagus and Roasted Mushroom Salad with T

Name: Grilled Asparagus and Roasted Mushroom Salad with Toasted Pecans, Blue Cheese and Red Chile Mustard Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound asparagus, grilled; 1 pound assorted mushrooms (portobello, cremini, shiitake) coarsely chopped; 3 tablespoons olive oil; 1 tablespoon chopped fresh thyme; Salt and pepper; 1/4 cup toasted pecans; 8 ounces American blue cheese; 2 tablespoons Dijon mustard; 1 tablespoon ancho chile powder; Salt; 1/4 cup red wine vinegar; 1/2 cup olive oil

Servings: persons

1 pound asparagus, grilled
1 pound assorted mushrooms (portobello, cremini, shiitake) coarsely chopped
3 tablespoons olive oil
1 tablespoon chopped fresh thyme
Salt and pepper
1/4 cup toasted pecans
8 ounces American blue cheese
2 tablespoons Dijon mustard
1 tablespoon ancho chile powder
Salt
1/4 cup red wine vinegar
1/2 cup olive oil

1
Heat olive oil in a large saute pan over high heat.
2
Add mushrooms and cook until golden brown.
3
Add thyme and season with salt and pepper.
4
Toss asparagus with a few tablespoons of the vinaigrette and season with salt and pepper.
5
Arrange 1/4 of the mushrooms in the center of each plate.
6
Arrange asparagus around the mushrooms.
7
Sprinkle pecans and blue cheese around the edge of the plate.
8
Drizzle with more of the dressing.
9
Whisk together mustard, ancho powder, salt and vinegar, slowly whisk in oil until emulsified.
10
Season with more salt, to taste.

699

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pound asparagus, grilled, 1 pound assorted mushrooms (portobello, cremini, shiitake) coarsely chopped, 3 tablespoons olive oil, 1 tablespoon chopped fresh thyme, and more.

Yes, Grilled Asparagus and Roasted Mushroom Salad with Toasted Pecans, Blue Cheese and Red Chile Mustard Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Asparagus and Roasted Mushroom Salad with Toasted Pecans, Blue Cheese and Red Chile Mustard Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions