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Grilled California Asparagus and Mushroom Salad with Shaved Parmesan


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Grilled California Asparagus and Mushroom Salad with Shaved Parmesan


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Grilled California Asparagus and Mushroom Salad with Shaved Parmesan

Asparagus, mushroom and Parmesan salad, highlights the flavors of fresh asparagus with a light vinaigrette dressing.


  • Prep Time : 5 min
  • Cook Time : 10 min
  • Ready Time : 15 min




  • 1 lb. California asparagus, trimmed
  • olive oil, as needed
  • salt, as needed
  • freshly ground pepper, as needed
  • 2 tablespoons fresh lemon juice
  • 1 clove garlic, chopped finely
  • 1/8 teaspoon crushed red pepper or to taste
  • 2 tablespoons olive oil
  • 1/2 lb. medium crimini or white mushrooms, cleaned
  • 1 1/2 oz. Parmesan cheese, shaved


1 Blanch asparagus, in a frying pan large enough to hold asparagus in one layer. Bring approximately 3 inches of water to a boil. Stir in 1 tablespoon salt. Add asparagus. Cook at a medium boil until slightly underdone, about 3 minutes, depending on thickness. Drain on paper towel; cool.
2 To grill, brush asparagus with olive oil. On an outdoor or a stovetop, grill over medium-high heat, turning frequently, until lightly browned and fork tender, about 5 minutes. Lightly season with salt and pepper. Cool.
3 At an angle, cut spears in 1-1/2″ pieces; reserve. To make vinaigrette, mix lemon juice, garlic, crushed red pepper, and 1/8 teaspoon salt; whisk in oil. Reserve.
4 Recipe can be made ahead to this point. Refrigerate cooled asparagus and vinaigrette, tightly sealed, if serving more than 2 hours later.
5 Return to room temperature before continuing. Slice mushrooms about 1/4″ thick. Toss mushrooms with reserved asparagus and vinaigrette; arrange on a platter. Add shavings of Parmesan cheese over salad.

Source: California Asparagus Commission

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7 Responses to Grilled California Asparagus and Mushroom Salad with Shaved Parmesan

  1. This dish was very tasty. I wanted to make it for a meat meal so I left out the parmesan and I brushed the mushrooms with a little oil and put them on the grill for a few minutes and threw them in the vinaigrette-the grilling made them very tasty

  2. This recipe is versatile in that it can easily be altered based on what dressing ingredients you have on hand. The recipe was a little unclear but I read it as either grill or cook the asparagus in water. I did the latter, left the mushrooms raw and then dressed it. In the future I may grill both the mushrooms and asparagus then dress it with my own balsamic vinaigrette.

  3. avatar says: singingt

    This was so yum! I’m glad it’s a really simple, healthy side. We also wanted to eat it with fleishik, so I left out the cheese. I added a bit more garlic (as usual, what’s new!) I love the light flavor, it really goes well with any meal.

  4. avatar says: Tzivia

    Loved this recipe. Served it with Asian stuffed flounder so I over did it on the vegetables husband didn’t complain no carbs served saving it for chanukah

  5. avatar says: Mrs.B.

    Very tasty! I brought what was left for lunch this week! I’m always looking for new mushroom dishes! Thanks for sharing.

  6. avatar says: Chayale

    This is a great side dish. I adapted this dish as I didn’t have a grill available and I don’t like raw mushrooms. I cooked the asparagus and then sautéed the cut asparagus with the sliced mushrooms. I then added the vinegrette. I also didn’t add the cheese as I plan on having it with a meat meal.

  7. An excellent, easy and fast side dish! Husband requested asparagus for his birthday dinner, so I was pleased to see this recipe in the week’s choices.

    Instead of blanching first, I brushed both the asparagus and mushrooms with olive oil, oven-roasted and tossed with vinaigrette to finish- no parmesan with the meat meal. The kids thought there was too much lemon and spice (red pepper) in the dish, but hubby and I loved it! I plan to use the simple vinaigrette for other dishes as well.

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