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. Slideshow:  More Tasty Grilled Vegetable Recipes to Try 

Grilled Asparagus Salad
Photo: © Christina Holmes
Total Time:
40 mins


  • 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.

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