Asparagus And Mushroom Salad
Served with a pomegranate vinaigrette - just yummy! recipe courtesy of chef zov, chef of the year by governor of california (see chef's notes in recipe) i'm trying to cook more of the foods that i've shied away from over the years. My b-i-l's grilled asparagus got me back on this wonderful vegetable.
Steps
Pomegranate vinaigrette.
Whisk the pomegranate molasses , vinegar , and 1 / 2 teaspoon of black pepper and salt in a medium bowl to blend.
Gradually whisk in the oil.
Season the dressing to taste with more salt and black pepper.
Salad.
Cut the asparagus crosswise in half , then cut each piece lengthwise in half.
Bring a large saucepan of water to a boil.
Add the asparagus and cook just until it turns bright green , about 30 seconds.
Immediately transfer the asparagus to a large bowl of ice water to stop cooking process.
Let stand until cold.
Drain the asparagus and pat completely dry.
Roast the red and yellow bell peppers over a gas flame until lightly charred all over , about 10 minutes.
Enclose the peppers in a plastic bag until cool enough to handle.
Peel , seed and slice the peppers into 1 / 4-inch-wide strips.
Pat the peppers dry to remove any excess liquid.
Melt the butter and oil in a heavy large skillet over medium-high heat.
Add the mushrooms and saut for 2 m.
Ingredients
pomegranate molasses, balsamic vinegar, ground black pepper, salt, olive oil, asparagus, red bell pepper, yellow bell pepper, butter, shiitake mushrooms, garlic, red onion, tomatoes, fresh basil