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Categories:
mushrooms olive oil thyme salt pecans blue cheese mustard chile powder salt red wine vinegar olive oil
Viewed: 68 - Published at: 2 years agoIngredients
- 1 pound asparagus, grilled
- 1 pound assorted mushrooms (portobello, cremini, shiitake) coarsely chopped
- 3 tablespoons olive oil
- 1 tablespoon chopped fresh thyme
- Salt and pepper
- 1/4 cup toasted pecans
- 8 ounces American blue cheese
- 2 tablespoons Dijon mustard
- 1 tablespoon ancho chile powder
- Salt
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
Method
- Heat olive oil in a large saute pan over high heat.
- Add mushrooms and cook until golden brown.
- Add thyme and season with salt and pepper.
- Toss asparagus with a few tablespoons of the vinaigrette and season with salt and pepper.
- Arrange 1/4 of the mushrooms in the center of each plate.
- Arrange asparagus around the mushrooms.
- Sprinkle pecans and blue cheese around the edge of the plate.
- Drizzle with more of the dressing.
- Whisk together mustard, ancho powder, salt and vinegar, slowly whisk in oil until emulsified.
- Season with more salt, to taste.
