Grilled Asparagus Salad
Found In: Salads
| 1 lb. | Asparagus, tough ends removed |
| 2 Tbsp. | Olive oil |
| 1/2 tsp. | Kosher salt |
| 1/4 tsp. | Coarsely ground black pepper |
| 1 1/2 Tbsp. | Lemon juice |
| 2 tsp. | Dijon mustard |
| 1 oz. | Thinly sliced red onion |
| 1 cup | California Ripe Olives, whole, pitted |
| 2 Tbsp. | Grated parmesan cheese |
In a large bowl, toss asparagus spears with 1 tablespoon of oil. Season with salt and pepper and grill over medium-high heat for 5-7 minutes*, turning to brown evenly. Reserve seasoning bowl for dressing.
While asparagus is cooking whisk together remaining olive oil, lemon juice and mustard in seasoned bowl. Toss in red onions and set aside.
Toss cooked asparagus with vinaigrette and California Ripe Olives. Transfer to serving plates and top with parmesan cheese. Serves 4.
*Cooking time will vary based on thickness of asparagus spears.
Nutritional Analysis Per Serving:
Calories 166, Fat 12g, Cholesterol 3mg, Sodium 501mg, Carbohydrate 9g, Protein 5g, Calories from fat 66%.
