Barbecued Asparagus, Potato and Mushroom Salad

Name: Barbecued Asparagus, Potato and Mushroom Salad
Ingredients: juice of 2 lemons; 100 ml (3½ fl oz) extra virgin olive oil; 4 pink eye or similar waxy potatoes, cooked for 20 minutes in boiling salted water, then peeled; 4 pink eye or similar waxy potatoes, cooked for 20 minutes in boiling salted water, then peeled; sea salt and freshly ground pepper; sea salt and freshly ground pepper; 175 g (6 oz/1 bunch) asparagus, ends snapped; 4 large field mushrooms, cut into 1 cm (½ inch) sthick slices; 2 garlic cloves, minced; 60 ml (2 fl oz/¼ cup) extra virgin olive oil; ½ large red onion, cut into 1 cm (½ inch) thick rings

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food I Love

By Neil Perry

Published 2005

About

Ingredients

175 g (6 oz/1 bunch) asparagus, ends snapped
60

Gluten-free
Vegan

Method

Preheat the barbecue grill to high and make sure the grill bars are clean. Season the grill plate with a little of the extra virgin olive oil. Lightly brush the asparagus with some of the oil and put on the grill. Cook for 3 minutes, turn over, and cook for a further 2 minutes. Remove from the grill and set aside.

Oil the onion and add to the grill. Oil the field mushro