Stonewood Grill and Tavern

Grilled Asparagus Salad

INGREDIENTS (Full Order):

2.5 oz.	Marinated asparagus for grilling (appx. 10-12 pieces)
1 oz.	Vinaigrette dressing (any nice herby & strong vinaigrette dressing will do)
2 oz.	Field greens
4 each	Grape tomatoes
2 slices	Sliced proscuitto
1 oz.	Brie cheese (one small cheese wheel will make 4 portions)
1/4 oz.	Onion rings (Durkee or French’s fried onions)

INGREDIENTS (Half Order):

1.5 oz.	Marinated asparagus for grilling (appx. 5-6 pieces)
1/2 oz.	Vinaigrette dressing (any nice herby & strong vinaigrette dressing will do)
1 oz.	Field greens
2 each	Grape tomatoes
1/2 oz.	Sliced proscuitto (tear or sliced into 2-3 pieces)
1/2 oz.	Brie cheese (3 pieces)
1/8 oz.	Onion rings (Durkee or French’s fried onions)

INSTRUCTIONS:

Place the asparagus in a bowl with just enough dressing to coat the asparagus. Marinade for 2 hours or up to 24 hours. (appx. ½ - 1 oz. of dressing)
Grill the asparagus on medium heat for approximately 30 seconds per side. Set aside and chill.
Place the mixed greens onto a large plate.
Slice the grape tomatoes in half and place atop the greens. (4 whole tomatoes sliced into 8 halves)
Place 5-6 pieces of asparagus on each side of the bottom of the plate. Some facing left and some facing right.
Take one slice of prosciutto and split it in half. Fold it and place it atop the ends of the asparagus.
Take the wheel of brie and cut it into 4 quarters. Take one quarter and thinly slice into 7 thin wedges.
Place the cheese atop the greens and tomatoes.
Place the onion rings atop the salad.
Drizzle the dressing over the top of the salad.

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