Recipes Grilled Asparagus Salad 4.0 (5,094) 1 Review 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. Slideshow: More Tasty Grilled Vegetable Recipes to Try By Bobby Flay Bobby Flay Instagram Bobby Flay owns and operates Bobby's Burger Palace, Bobby's Burgers, and Amalfi. He debuted on the Food Network in 1994, since starring on Beat Bobby Flay, Boy Meets Grill, Bobby Flay's Barbecue Addiction, and The Flay List. He's known for opening Mesa Grill, which was successful for 22 years in New York City. Food & Wine's Editorial Guidelines Updated on March 15, 2018 Print Rate It Share Share Tweet Pin Email Photo: © Christina Holmes Total Time: 40 mins Yield: 6 Ingredients 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 Directions 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. In a large bowl, toss the mesclun with the grilled asparagus, cucumber, tomatoes, chickpeas, olives and cheese. 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. Rate it Print