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Grilled Asparagus, Shitake & Tomatoes 2 Bunch Asparagus 15 Medium Shitake's, De-stemmed 10 ea. Grape Tomatoes DRESSING: 1 Lemon Juiced 1 Tsp. Fresh Thyme 2 Tbl. Sherry Vinegar 1/2 Tsp. Dijon Mustard 3 oz. Olive Oil Rub vegetables with olive oil. Grill until tender, let cool. Dressing: Mix together all ingredients, season to taste with salt and pepper. Salad: Mix together ingredients, let chill 2 hours before serving.   View all Recipes Print this recipe

The Outdoor Kitchen Store | 3925 W. Kennedy Blvd. | Tampa, FL 33609 (813) 875-3447 | (813) 874-7722 (fax) | Hours of Operation: Mon-Fri 10:00-5:00; Sat 10:00-4:00 about us | contact us | home page

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