Grilled Crimini and Asparagus Salad

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From the Chef

John J. Griffin, CEC, CEPC

“The local Crimini Mushrooms used in this manner are a great flavor enhancement to many recipes and salads.

“After they are browned, they create a delicious juice that acts as a marinade for any other vegetable. The asparagus in this dish combines with the mushroom juices for an outstanding third taste. This is useful by itself, or it is useful as an addition to all sorts of salads and hot dishes.”


2 pounds Crimini Mushrooms
1 pound Fresh Asparagus
6 oz XVOO
3 oz White Balsamic Vinegar
Salt and Pepper
12 oz Roasted Red Peppers
12 oz Roasted Yellow Peppers


Trim the bottoms of the Criminis just a little. Peel the bottoms of the asparagus spears, and trim just the bottoms off. Wash the mushrooms, keeping them whole, and put on some paper towels to dry very well.

Blanch the asparagus in boiling salted water until just done. Shock in ice water, and put aside to dry.

In a very heavy, very hot pan, with a little olive oil, brown the Criminis on all sides. They will not brown easily but it is important to try to get them as brown as possible. Put aside in a large bowl to cool. Salt the browned mushrooms very very lightly.

When all the mushrooms are done, pour them over the cooked and chilled asparagus. Cover and put in the cooler for at least a few hours. The resultant juice is delicious.

Mix the Olive oil, and Vinegar, adding a little salt and pepper. Cut the roasted peppers into strips, and add to the dressing.

Serve the salad with mushrooms, asparagus, and peppers well defined on the plate for color.


12 small salads or one nice platter


Salad, Vegetarian

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Association of Nutrition & Foodservice Professionals