Asparagus and Sun-Dried Tomato Salad

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  • Level: Easy
  • Total: 18 min
  • Prep: 10 min
  • Cook: 8 min
  • Yield: 3 to 5 servings
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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


  1. Preheat grill on medium-high heat.
  2. 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.
  3. Remove 2 tablespoons oil from asparagus mixture, and place into saute pan. Add mushrooms; cook for 3 to 4 minutes until browned and crisp.
  4. Remove mushrooms and mix into asparagus mixture. Serve at room temperature.