Asparagus and Sun-Dried Tomato Salad

Total Time:
18 min
Prep:
10 min
Cook:
8 min

Yield:
3 to 5 servings
Level:
Easy

Ingredients
  • 2 bunches asparagus, stems trimmed and split lengthwise
  • 2 tablespoons chopped fresh garlic
  • 1/4 cup vegetable oil
  • 3 teaspoons salt
  • 2 teaspoons ground black pepper
  • 2 tablespoons coarsely chopped rosemary leaves
  • 2 tablespoons coarsely chopped thyme leaves
  • 1 (8-ounce) jar julienne sliced sun-dried tomatoes in oil, drained
  • 12 shiitake mushrooms, stems removed and sliced thin
Directions

Preheat grill on medium-high heat.

Add asparagus, chopped garlic, vegebtable oil, salt and pepper, rosemary and thyme to a large bowl. Mix together. Grill asparagus for 3 to 4 minutes. Place asparagus back into bowl. Add julienne-sliced sun-dried tomatoes. Mix together.

Remove 2 tablespoons oil from asparagus mixture, and place into saute pan. Add mushrooms; cook for 3 to 4 minutes until browned and crisp.

Remove mushrooms and mix into asparagus mixture. Serve at room temperature.


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