Summertime is the perfect time to take advantage of the beautiful weather and engage in some outdoor grilling. momme meals Grilled Asparagus With Sautéed Mushrooms & Shallot Thyme Vinaigrette is just one of the recipes you can use to do it.
I love this recipe because it can just as easily be made on an indoor grill pan (for those who don't have access to a grill), is great hot or cold, and is perfectly safe for any outdoor BBQ. What's even better is that this recipe is loaded with folate, a nutrient not only essential in helping prevent birth defects but also great at reducing inflammation. Add to that potassium, Vitamin A, & K (which aids in the metabolism of fats, protein, & carbohydrates), and fiber and you have a perfect side for any pregnant or nursing mom. Did I mention selenium and niacin? Well, they are in there too.
Any one of the three components to this recipe (grilled asparagus, sautéed mushrooms or shallot thyme vinaigrette) can be enjoyed on it's own. Combine them together however and you have a wonderful dish for yourself or the guests at your next BBQ.
Tip: I usually have our house Grill Master (aka my hubby) prepare the asparagus while I tackle the mushrooms and vinaigrette.
1 bunch medium-large asparagus (about 20)
1 1/2 teaspoons olive oil
1 clove garlic minced
1 teaspoon fresh squeezed lemon juice
pinch of salt
1 8oz package baby bella mushrooms quartered (buttom or shitake can also be used)
1 teaspoon olive oil
1 sprig fresh chopped thyme (for dried, use 1/4 teaspoon)
2 teaspoons dry sherry (can be omitted)
pinch of salt
Shallot Thyme Vinaigrette
3 tablespoons olive oil
1 tablespoon apple cider vinegar
1 tablespoon finely chopped shallot
1 teaspoon Dijon mustard
1/2 teaspoon fresh tarragon
pinch of salt
Prepare the vinaigrette by placing the chopped shallots, mustard, cider vinegar and salt in a small bowl. Mix thoroughly. Continue to mix the ingredients while slowly adding in the olive oil. Once fully combined, cover and set aside. The vinaigrette can be made a day in advance and will keep in the fridge for a week.
Wash the asparagus and cut or break off any woody ends. In a bowl, mix together the olive oil, garlic, lemon juice and salt. Add the asparagus and toss. Once fully coated, spear the asparagus with skewers. Spear once toward the bottom and again towards the top. This will create a rack of asparagus that you can more easily turn and manage while cooking on your grill or grill pan.
Cook over medium high heat for approximately 8 minutes on each side or until the asparagus begins to char. Remove from heat and set aside. Tent to keep warm.
Gently wash the mushrooms or lightly brush them to remove any excess dirt. Cut the ends off the mushrooms and quarter. Place the olive oil in a sauté pan and warm over medium heat. Throw in the mushrooms, salt and thyme. Sauté until the mushrooms are fully cooked, about 7 minutes. Add in the sherry and cook until the liquid is reduced by half, about 2 minutes (the alcohol will cook out during this process). Remove the mushrooms from heat and set aside.
Plate the dish by laying down the asparagus and covering the center of the asparagus with the sautéed mushrooms. Spoon two tablespoons of the vinaigrette over the mushrooms and serve!