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Recipes - Entrees/Side Dishes

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

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

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


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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