Name: Asparagus and Sun-Dried Tomato Salad
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H8M0.000S
Total time: P0Y0M0DT0H18M0.000S
Yield: 3 to 5 servings
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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Asparagus and Sun-Dried Tomato Salad

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