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Portobello and Asparagus Salad

By Paula Deen
  • Prep time: 5 minutes
  • Cook time: 5 minutes
  • Servings: 5

Ingredients

  • 4 large stems removed portobello mushrooms
  • 1 bunch tough ends removed fresh asparagus
  • 1 pint halved grape tomatoes
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1 lb cooked penne pasta
  • 1 teaspoon salt
  • 2 teaspoons dried oregano
  • 1 1/2 teaspoons onion powder
  • 1 1/2 teaspoons garlic powder
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon dried parsley flakes

Directions

Remove stems from portobello mushrooms.

Brush mushrooms, asparagus and tomatoes with olive oil. Grill mushrooms over medium heat until tender, 4 to 5 minutes per side, turning occasionally. Cut mushrooms into thin strips; place in a medium bowl.

Grill asparagus over medium heat for 3 to 4 minutes, turning occasionally. Cut asparagus into 2 inch lengths; add to mushrooms in bowl.

Grill tomatoes, cut side down, over medium heat for 3 minutes. Add to mushrooms and asparagus and toss in the pasta. Drizzle with lemon juice and olive oil. Sprinkle with seasoning, tossing gently to coat.

Seasoning:

Combine all spices in a bowl and transfer to an airtight container. Store in a cool, dry place up to 6 months.