Grilled Asparagus Salad

Cathy's Garden Fresh Cooking Blog

Written by Cathy on 20 May 2010

This salad is great to make ahead of time and perfect for a picnic or pot luck. Have grilled asparagus one night for dinner, grill extra asparagus and have this salad later in the week. Every time I make this I get rave reviews and everyone wants the recipe. I keep roasted red bell peppers prepared in the freezer. When I have a bunch of peppers I grill them to char the skins, peel them and put them in a freezer bag (I’ll post on this later). You can also buy roasted red peppers in a jar from the Italian section of your grocery store.

Grilled Asparagus Salad

2 pounds asparagus, cleaned and trimmed

extra virgin olive oil

1 garlic clove

1 roasted red bell pepper cut into strips about 3/4 cup

1 Tablespoon balsamic vinegar

1/3 cup chopped fresh parsley or mix of herbs

Salt or Lawry’s Garlic Salt

Black pepper to taste

Wash your asparagus, snap off the woody ends and discard. Drizzle asparagus with olive oil and toss with hands until spears are coated. Place asparagus on a hot grill horizontally so it doesn’t fall through the grate. Using tongs keep the asparagus moving by rolling it and turning it from end to end. You know your hot spots on the grill. Once the asparagus has charred spots it is done. Remove cooked asparagus to a plate and continue cooking until all are done.

In a serving bowl, crush the garlic through a garlic press, place in the bottom of the bowl. As soon as you can handle the asparagus, cut into one inch pieces and place of top of garlic in the bowl. The heat from the asparagus will slightly cook the garlic, taking that strong/hot taste out of the garlic. Let sit until asparagus is room temperature. Add roasted peppers, balsamic vinegar and parsley; toss gently to mix. Try a mix of herbs such as, thyme, mint, and oregano would be a nice addition. Add salt and pepper to taste, also add more vinegar and olive oil if needed. Great served cold or room temperature.