Portobello and Asparagus Salad
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Portobello and Asparagus Salad

Submitted by: Karen Stover

Prep Time: 10 Minutes

Cook Time: 0 Seconds

Servings: 6

This is a nice warm spring salad.


  • 4 mushrooms, Portobello, organic
  • 1 bch. asparagus, fresh, organic
  • 1 c. tomatoes, grape, fresh, organic
  • 1/2 lbs. pasta, penne, brown rice, organic
  • 3 tbs. coconut oil, raw, extra-virgin, organic
  • lemon juice, pure, organic to taste
  • sea salt, unrefined, & fresh ground pepper, organic to taste
  • oregano, dried, organic to taste
  • onion powder, organic to taste
  • garlic powder, organic to taste
  • parsley, dried, organic to taste


Remove stems from large portobello mushrooms. Remove tough ends from asparagus. Cut grape tomatoes in half. Cook pasta according to package instructions.

Brush mushrooms, asparagus, and tomatoes with coconut oil or olive oil. Grill mushrooms over medium heat until tender, 4 to 5 minutes per side, turning occasionally. Cut mushrooms into thin strips; place in medium bowl.

Grill asparagus over medium heat for 3 to 4 minutes, turning occasionally. Cut asparagus into 2 inch lengths; add to mushrooms in bowl.

Grill tomatoes, cut side down, over medium heat for 3 minutes. Add to mushrooms and asparagus, and toss with the pasta. Drizzle with lemon juice and olive oil or coconut oil. Sprinkle with seasonings, tossing gently to coat.