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Recipes - Entrees/Side Dishes

Chef Baxter’s Grilled Asparagus & Portobello Salad with Parmesan Cheese


Makes 4 servings

  • 8 oz asparagus spears, trimmed & peeled
  • 8 oz large portobello caps (about 5)
  • 2 tbsp extra-virgin olive oil
  • 6 thin slices pancetta
  • 4 oz mixed salad greens
  • Fresh Parmesan cheese
  • Salt and pepper
  • Vinaigrette
  • 1/4 cup lemon juice
  • 1 tsp grated lemon zest
  • 2 tbsp chopped fresh thyme
  • 2/3 cup extra virgin olive oil
  • 1 clove garlic, puréed
  • 1 tsp sugar
  • Salt and pepper

Instructions

Preparing the Vinaigrette

  1. Combine lemon juice, zest, thyme, sugar and garlic in blender until smooth.
  2. With machine running, add oil in a slow steady stream. Season and reserve.

Preparing the Asparagus and Mushrooms

  1. Preheat grill.
  2. Toss asparagus and mushroom caps in olive oil; season lightly. Grill mushrooms over medium-high heat, turning occasionally to prevent sticking, for about 10 minutes. Add asparagus; grill for about 5 minutes, turning until slightly charred.
  3. Grill pancetta for several minutes until it renders fat and begins to crisp.
  4. Coarsely chop.

Serving the Salad

  1. Place small mound of greens in centre of four salad plates.
  2. Slice mushrooms and arrange along with asparagus on greens.
  3. Strew warm pancetta over salad. Drizzle with vinaigrette. Top with thin shavings of Parmesan.

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EnerSmart™ magazine, spring - summer 2012 issue, is published by Union Gas Limited, a Spectra Energy Company , and has 700,000 copies distributed through newspapers in southern, northern, western and eastern Ontario. Advertising rates and distribution information for the spring - summer 2012 issue of EnerSmart™ magazine are available upon request from Union Gas Marketing office. Contents may not be reprinted without written permission of Union Gas. All rights are reserved.
Opinions and comments reflect those of the writer and not necessarily those of Union Gas. ™ EnerSmart is a trade-mark of Union Gas Limited.