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" Tasty, fresh, and easy to cook, cheese
adds a touch of novelty to everyday meals. And in the torrid heat
of the sunniest weeks of summer,
who doesn't enjoy the simple pleasures of the best market
produce served up in fresh, new ways? " |
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Salads
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Vegetable |
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INGREDIENTS:
1 cp grated Old Canadian Cheddar
12 medium asparagus
2 cps sliced mushrooms (button, oyster)
5 tbs olive oil
juice of half a lemon
5 tbs water
1/4 tsp salt
Pepper
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DIRECTIONS:
Finely grate Cheddar and spread on a baking sheet covered with
waxed paper.
Clean asparagus, blanch three minutes in salted water, and cool in
ice water. Drain and set aside.
Finely slice mushrooms.
In a bowl, mix together the oil, water, lemon juice, salt, and
pepper and toss with the mushrooms, coating them thoroughly. Set
aside.
Drizzle asparagus with olive oil and season with salt and pepper.
Grill asparagus on barbecue until grill marks appear.
Arrange asparagus on a small baking sheet and sprinkle with grated
Cheddar. Place on grill and close cover for one or two minutes.
Place mushroom salad in the center of the four plates. Arrange
three asparagus on each salad.
Servings: 4 |
