MICHEL JACOB'S GRILLED ASPARAGUS SALAD WITH CHATERELLES, ARUGULA AND HEIRLOOM TOMATOES

MICHEL JACOB'S GRILLED ASPARAGUS SALAD WITH CHATERELLES, ARUGULA AND HEIRLOOM TOMATOES image

Categories Salad

Yield 4

Number Of Ingredients 9

Sald:
12 - 16 rg asparagus spears
S & P
!/2 lb fresh chanterelles
1 tbls olive oil or butter
12 each yellow and red tomatoes halved
1/2 lb arugula leaves
shaved parmesan
minced chives

Steps:

bring a large pot of water to boil. Add asparagus and boil 3-4 min then quickly drain and plunge into ice water. Remove and pat dry. Brush with Olive oil then Sprinkle with S & P. Grill on preheated barbeque or baking tray in 375F oven for 2 - 3 min. Saute chanterelles in a pan with the oil/butter. divide asparagus spears equally among 4 plates. Top ea with equal amounts of tomatoes, arugula and chanterelles. Drizzle with dressing and sprinkle with shaved parmesan