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Ingredientes
- 1 lb asparagus grilled
- 1 lb assorted mushrooms coarsely minced (portobello, cremini, shiitake)
- 3 Tbsp. extra virgin olive oil
- 1 Tbsp. minced fresh thyme Salt to taste Freshly-grnd black pepper to taste
- 1/4 c. toasted pecans
- 8 ounce American blue cheese
- 2 Tbsp. Dijon mustard
- 1 Tbsp. ancho chile pwdr Salt to taste
- 1/4 c. red wine vinegar
- 1/2 c. extra virgin olive oil
Direcciones
- Heat extra virgin olive oil in a large saute/fry pan over high heat. Add in mushrooms and cook till golden. Add in thyme and season with salt and pepper. Toss asparagus with a few Tbsp. 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.
- Red Chile Mustard Vinaigrette: Whisk together mustard, ancho pwdr, salt and vinegar, slowly whisk in oil till emulsified. Season with more salt, to taste.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 289g | |
| Recipe makes 4 servings | |
| Calories 597 | |
| Calories from Fat 499 | 84% |
| Total Fat 56.77g | 71% |
| Saturated Fat 16.02g | 64% |
| Trans Fat 0.0g | |
| Cholesterol 43mg | 14% |
| Sodium 885mg | 37% |
| Potassium 648mg | 19% |
| Total Carbs 8.21g | 2% |
| Dietary Fiber 3.0g | 10% |
| Sugars 3.44g | 2% |
| Protein 17.52g | 28% |
