Recipe: Grilled asparagus salad

Grilled asparagus is tender and tasty in salads. Mix it with colourful veggies?

Grilled asparagus is tender and tasty in salads

Green asparagus is popular in North America as it is so tender, with no need for any peeling.


2⁄3 cup (150 ml) extra virgin olive oil

1⁄4 cup (50 ml) freshly squeezed lemon juice

Salt and freshly ground black pepper to taste

12 to 16 large asparagus spears, trimmed 

Salt and freshly ground black pepper 

½ lb. (250 g) fresh chanterelles

1 Tbsp. (15 ml) olive oil or butter 

12 yellow and red small heirloom 
tomatoes, halved

½ lb. (250 g) fresh arugula leaves

Shaved Parmesan

Minced chives


  1. Combine dressing ingredients in a small bowl and whisk to blend. Set aside. 

  3. Bring a large pot of salted water to a boil. Add asparagus and boil for 3 to 4 minutes then quickly drain and plunge into ice water to stop the cooking. Remove and pat dry.
  5. Brush with olive oil and sprinkle with salt and pepper. Grill on a preheated barbecue or in a baking tray in a preheated 375°F (190°C) oven for 2 to 3 minutes.
  7. Sauté chanterelles in a pan with a tablespoon (15 ml) of oil or butter.
  9. Divide asparagus spears equally among 4 plates. Top with equal amounts of tomatoes, arugula and chanterelles. Drizzle with dressing and sprinkle with shaved Parmesan. Garnish with chives.

Serves four.

This recipe is created by Le Crocodile’s Michel Jacob; it is one of many delicious seasonal recipes found in Four Chefs One Garden.