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Grilled Asparagus & Portabella Mushroom Salad

Mark Thomas

Servings: four.

Choose asparagus that’s on the thicker side; it will grill better than slender stalks. And, visit The Guide to Grilling for dozens more recipes for vegetables on the grill.


For the dressing

  • 1/4 cup fresh lemon juice
  • 1 tsp. grated lemon zest
  • 2 Tbs. chopped fresh thyme
  • 1 clove garlic, minced
  • 1 tsp. sugar
  • 2/3 cup vegetable oil
  • Kosher salt and freshly ground black pepper

For the salad:

  • 2 lb. thick asparagus, woody ends trimmed
  • 1-1/2 lb. (about 5 giant caps) portabella mushrooms, stems removed and discarded
  • Extra-virgin olive oil
  • Kosher salt
  • 4 oz. (about 6 cups loosely packed) mixed greens (a mesclun mix is good), washed and dried

Nutritional Information

  • Calories (kcal) : 500
  • Fat Calories (kcal): 410
  • Fat (g): 45
  • Saturated Fat (g): 4
  • Polyunsaturated Fat (g): 11
  • Monounsaturated Fat (g): 28
  • Cholesterol (mg): 0
  • Sodium (mg): 420
  • Carbohydrates (g): 22
  • Fiber (g): 7
  • Protein (g): 9


Make the dressing

  • Combine the lemon juice, zest, thyme, garlic, and sugar in a blender or food processor; blend until smooth. With the machine running, add the oil in a slow, steady stream. Season with salt and pepper.

Prepare the salad

  • Heat the grill. Toss the asparagus and mushrooms with the oil and sprinkle with salt. Put the mushrooms on a medium-high part of the grill; turn them occasionally to prevent sticking. After about 10 minutes, add the asparagus and grill it, rolling frequently to avoid burning. Grill the mushrooms until dark and meaty-looking, about 15 minutes total; they should be crisp at the edges but still juicy. Cook the asparagus until browned and crisp-tender, 5 to 7 minutes, depending on thickness. Line four salad plates with the greens. Slice the mushrooms and arrange them and the asparagus on the greens. Drizzle with the dressing and serve.


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