Portobello-Asparagus Salad

By á-4174

Ingredients

• 4 large portobello mushrooms, stems removed
• 1 bunch fresh asparagus, tough ends removed
• 1 pint grape tomatoes, halved
• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 pound penne pasta, cooked
• Seasoning, recipe follows
• 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
• Combine all ingredients in a bowl and transfer to an airtight container. Store in a cool, dry place up to 6 months

Preparation

Step 1

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.