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Grilled Asparagus Salad

Bobby Flay makes this delightful grilled asparagus salad with sweet grape tomatoes, briny kalamata olives and sharp white cheddar. Each bite brings out a different combination of ingredients.

  • Total Time:
  • Servings: 6

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  • 1 pound asparagus
  • 1/2 cup extra-virgin olive oil, plus more for brushing
  • Salt
  • Freshly ground pepper
  • 4 lightly packed cups mesclun
  • 1 seedless cucumber, cut into 1/2-inch dice
  • 1 cup grape tomatoes, halved
  • 1 cup drained and rinsed canned chickpeas
  • 1/2 cup pitted kalamata olives, coarsely chopped (3 ounces)
  • 8 ounces sharp white cheddar, cut into 1/4-inch dice
  • 3 tablespoons fresh orange juice
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon grainy mustard
  • 1 tablespoon chopped tarragon
  • 3 cups pita chips


  1. Light a grill or preheat a grill pan. Brush the asparagus with oil and season with salt and pepper. Grill over high heat, turning, until tender, about 5 minutes. Let cool, then cut the asparagus into 1-inch pieces.
  2. In a large bowl, toss the mesclun with the grilled asparagus, cucumber, tomatoes, chickpeas, olives and cheese.
  3. In a bowl, whisk the orange juice, lemon juice, vinegar, both mustards and a pinch of salt and pepper. Gradually whisk in the 1/2 cup of oil until emulsified; add the tarragon. Pour the dressing over the salad and toss. Garnish with pita chips and serve.
Contributed By Photo © Christina Holmes Published July 2012

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