DifficultyBeginner

This Asparagus & Mushroom Salad is a great summertime salad recipe!

Yields4 Servings
Prep Time20 minsCook Time10 minsTotal Time30 mins
For the Vinaigrette
 1 tsp Ancho Chili Powder
 ¼ cup White Wine Vineger
 1 pinch Cayenne pepper
 ½ cup Olive Oil
 Sea Saltto taste
For the Salad
 1 lb Asparagus grilled
 1 lb Mushrooms(Portobello, Cremini, Shiitake), coarsely chopped
 3 tbsp Olive Oil
 1 tbsp Fresh Thymechopped
 Sea Salt and Pepperto taste
 ¼ cup Pecanstoasted
 8 oz Blue Cheesecrumbled
For the Vinaigrette
1

Whisk the Bone Suckin’® Sweet Spicy Mustard, ancho chili powder, salt, and vinegar. Slowly whisk in the oil until emulsified.

For the Salad
2

Heat olive oil in a large sauté pan over high heat. Add the mushrooms and cook until they are golden brown. Add thyme and season with salt and pepper. Toss the asparagus with a few tablespoons of the vinaigrette and season with salt and pepper.

3

Arrange 1/4 of the mushrooms in the center of each plate. Arrange the asparagus around the mushrooms.

4

Sprinkle the pecans and blue cheese around the edge of the plate. Drizzle with more of the dressing. Enjoy!

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Ingredients

For the Vinaigrette
 1 tsp Ancho Chili Powder
 ¼ cup White Wine Vineger
 1 pinch Cayenne pepper
 ½ cup Olive Oil
 Sea Saltto taste
For the Salad
 1 lb Asparagus grilled
 1 lb Mushrooms(Portobello, Cremini, Shiitake), coarsely chopped
 3 tbsp Olive Oil
 1 tbsp Fresh Thymechopped
 Sea Salt and Pepperto taste
 ¼ cup Pecanstoasted
 8 oz Blue Cheesecrumbled

Directions

For the Vinaigrette
1

Whisk the Bone Suckin’® Sweet Spicy Mustard, ancho chili powder, salt, and vinegar. Slowly whisk in the oil until emulsified.

For the Salad
2

Heat olive oil in a large sauté pan over high heat. Add the mushrooms and cook until they are golden brown. Add thyme and season with salt and pepper. Toss the asparagus with a few tablespoons of the vinaigrette and season with salt and pepper.

3

Arrange 1/4 of the mushrooms in the center of each plate. Arrange the asparagus around the mushrooms.

4

Sprinkle the pecans and blue cheese around the edge of the plate. Drizzle with more of the dressing. Enjoy!

Bone Suckin’ Asparagus & Mushroom Salad