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

Recipe courtesy Bobby Flay

Show: Hot Off the Grill with Bobby FlayEpisode: Wedding Rehearsal Dinner

Rated: 5 stars out of 5Rate itRead users' reviews (18)

RECIPE
COMMENTS & REVIEWS(18)

Cook Time:
15 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 10 min
Inactive Prep: --
Cook: 15 min
Total:: 25 min

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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

Directions

Heat olive oil in a large saute pan over high heat. Add mushrooms and cook until golden brown. Add thyme and season with salt and pepper. Toss asparagus with a few tablespoons of the vinaigrette and season with salt and pepper. Arrange 1/4 of the mushrooms in the center of each plate. Arrange asparagus around the mushrooms. Sprinkle pecans and blue cheese around the edge of the plate. Drizzle with more of the dressing.

Red Chile Mustard Vinaigrette:

2 tablespoons Dijon mustard
1 tablespoon ancho chile powder
Salt
1/4 cup red wine vinegar
1/2 cup olive oil

Whisk together mustard, ancho powder, salt and vinegar, slowly whisk in oil until emulsified. Season with more salt, to taste.

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Comments & Reviews

recipe Grilled Asparagus and Roasted Mushroom Salad with Toasted Pecans, Blue Cheese and Red Chile Mustard Vinaigrette
shawn Las Cruces, NM 06-16-2009
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Made as previous reviewer
Rated: 5 stars out of 5

I started to make this from the website. I made the dressing and I did not like it, there was too much mustard. I read the... reviews and realized I have the Mesa Grill cookbook so decided to go with that version. The dressing in the book with less Dijon mustard and added honey was really really good. I did not have ancho chili powder so I used straight NM read chili powder. I roasted the asparagus and mushrooms in the oven at 425 just as the recipe in the book. Mushrooms 20 min and asparagus 10 min, both drizzled with olive oil and hit with salt and pepper. I served the veggies over a bed of baby spinach because that is all I had on hand. I scantily placed blue cheese on top but let guests add more to their own plates as it can be very overpowering. I too only used 4 oz. All in all a great salad as made per the book version.Read more
recipe Grilled Asparagus and Roasted Mushroom Salad with Toasted Pecans, Blue Cheese and Red Chile Mustard Vinaigrette
Denise Weeki Wachee, FL 11-30-2008
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Delicious and Unusual
Rated: 5 stars out of 5

I made this salad from Bobby's Mesa Grill cookbook and the recipe in the book had very slight variations. The mushrooms and... asparagus were roasted in the oven, thyme was not an ingredient and the vegetables were served over mixed baby lettuce. The greens and mushrooms were tossed with the vinaigrette and the asparagus, cheese and pecans were garnishes. The red chile vinagrette used 1 tablespoon less mustard and also added 2 teaspoons of honey. The vinagrette was incredible. All my guests thought they were eating at a restaurant! Just be sure to leave the mushrooms very coarsley chopped as they shrink up a lot when cooked.Read more
recipe Grilled Asparagus and Roasted Mushroom Salad with Toasted Pecans, Blue Cheese and Red Chile Mustard Vinaigrette
Anonymous 05-15-2007
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Tasty
Rated: 5 stars out of 5

So easy and delicious. I served it warm and thought it was good. Only used 4 oz. of cheese. I threw the leftovers together... in one big dish and put it in the fridge. The next day it was even more delicious! I highly recommend this served as a cold salad. It's wonderful!Read more
recipe Grilled Asparagus and Roasted Mushroom Salad with Toasted Pecans, Blue Cheese and Red Chile Mustard Vinaigrette
MARISA Granville, NY 04-15-2007
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Very strong flavor
Rated: 3 stars out of 5

My husband and I disagreed on this one for a change - I wasn't so wild about the strong vinaigrette, but he loved the salad!
recipe Grilled Asparagus and Roasted Mushroom Salad with Toasted Pecans, Blue Cheese and Red Chile Mustard Vinaigrette
Karen San Ramon, CA 04-09-2007
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Easter Dinner Hit!
Rated: 5 stars out of 5

Being very brave, having not tried this recipe before, I tried it out on family and friends with my Easter dinner! Major... hit!!Read more
recipe Grilled Asparagus and Roasted Mushroom Salad with Toasted Pecans, Blue Cheese and Red Chile Mustard Vinaigrette
Anonymous 04-01-2007
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Decadent and delicious
Rated: 5 stars out of 5

Yum, yum, yum. Upon reading the recipe I was a little skeptical about how all the flavors would work together, but the... combination is fabulous. The blue cheese makes the dish. The red chile vinaigrette is wonderful in itself and I'll use that for many other salads.Read more