Attention asparagus lovers – this grilled asparagus salad recipe is sure to please. It’s one of my favorite summertime dishes, and I’m sure you’ll love it too.
This dish not only tastes fantastic, it’s also colorful. Sweet red bell peppers, scallions and button mushrooms liven things up to the eye AND to the tastebuds!
Asparagus Salad Recipe
You can have this dish ready to serve in about a half hour. Here’s what you’ll need…
- 1/2 pound trimmed asparagus spears
- 1 medium or 1/2 large red bell pepper, 1/2 chop
- 4 ounces small button mushrooms, halved
- 1/4 cup chopped scallions, including green tops
- 1/4 cup plus 1 tablespoon olive oil
- 1/4 cup shredded Parmesan cheese
- 1 clove garlic, finely chopped
- 1 pound of rotini style dried pasta, cooked al dente
- 1 teaspoon fresh lemon juice
- 2 teaspoons fresh parsley, chopped
Cook the pasta (see the box for instructions if needed). Trim the asparagus, coat with 1 tablespoon of the oil, then season with salt and pepper. Grill the asparagus until just tender, a little less done than if serving the asparagus alone.
Chop the asparagus into 1/2 inch lengths. Chop the pepper, scallion and garlic, and halve the mushrooms. Into the still hot pasta, add the asparagus, chopped pepper, scallion, garlic and mushrooms. Mix in the olive oil, Parmesan cheese and lemon juice, then top with chopped parsley.
Your salad can be served hot, or refrigerated and served cold. When the heat’s on in the summer, a nice cool grilled asparagus salad really hits the spot!