Prep 20 mins
Cook 18 mins
Served with a Pomegranate Vinaigrette - just yummy! Recipe courtesy of Chef Zov, Chef of the Year by Governor of California (see Chef's notes in recipe) I'm trying to cook more of the foods that I've shied away from over the years. My B-I-L's grilled asparagus got me back on this wonderful vegetable.
- 1 tablespoon pomegranate molasses (see note)
- 1 tablespoon balsamic vinegar
- 1⁄2 teaspoon ground black pepper, plus more to taste
- 1⁄2 teaspoon salt, plus more to taste
- 3 tablespoons olive oil
- 1 1⁄2 lbs asparagus, trimmed
- 1 red bell pepper
- 1 yellow bell pepper
- 2 tablespoons butter
- 2 tablespoons olive oil
- 8 ounces shiitake mushrooms, stemmed and sliced
- 2 tablespoons garlic, minced
- 1 small red onion, thinly sliced
- 2 tomatoes, cut into 1/2-inch pieces (rough dice)
- salt, to taste
- ground black pepper, to taste
- 1⁄4 cup fresh basil, thinly sliced
- Pomegranate Vinaigrette.
- Whisk the pomegranate molasses, vinegar, and 1/2 teaspoon of black pepper and salt in a medium bowl to blend.
- Gradually whisk in the oil.
- Season the dressing to taste with more salt and black pepper.
- Cut the asparagus crosswise in half, then cut each piece lengthwise in half.
- Bring a large saucepan of water to a boil. Add the asparagus and cook just until it turns bright green, about 30 seconds.
- Immediately transfer the asparagus to a large bowl of ice water to stop cooking process. Let stand until cold.
- Drain the asparagus and pat completely dry.
- Roast the red and yellow bell peppers over a gas flame until lightly charred all over, about 10 minutes.
- Enclose the peppers in a plastic bag until cool enough to handle.
- Peel, seed and slice the peppers into 1/4-inch-wide strips.
- Pat the peppers dry to remove any excess liquid.
- Melt the butter and oil in a heavy large skillet over medium-high heat. Add the mushrooms and sauté for 2 minutes.
- Reduce the heat to medium and add the garlic and sauté until the liquid from the mushrooms evaporates and the mushrooms and garlic are golden brown, about 5 minutes.
- Transfer the mushrooms to a large bowl and cool to room temperature.
- Add the cooked asparagus, roasted peppers, onion, and tomatoes to the mushrooms.
- Cover and refrigerate until the salad is cold.
- Toss the salad with enough vinaigrette to coat, and season to taste with salt and pepper.
- Mound the salad on a platter. Sprinkle with the basil and serve.
- NOTE: pomegranate molasses and concentrated pomegranate juice can be found at Middle Eastern markets, most specialty foods stores, and in the ethnic section of some supermarkets. If using Concentrated juice, add a bit of sugar to offset bitterness.
Fantastic! I served this salad at a dinner party, and EVERYONE took the recipe home. In fact, some of them even served it for their next dinner party. Pomegranate molasses was not to be found, so we used store-bought pomegranate vinaigrette, and added extra balsamic. The rest of the salad was prepared exactly as described, and it turned out beautifully.