Adam Kelinson Recipe 06.23.16

Food and Fire

Adam Kelinson’s Grilled Asparagus, Mushrooms, and Leeks

Serves five.

1 lb. spinach

1 1/2  lbs. whole blue and yellow oyster and shitake mushrooms from Open Minded Organics

1 lb. leeks, washed, trimmed, and split in half

1 bunch asparagus, trimmed

1/2 bunch of radishes, sliced

1/2 cup Parmesan cheese, grated

1/2 cup olive oil

2 Tbsp. apple cider vinegar

1/2 lemon and zest

Sea salt

 

Heat grill. 

Toss spinach with two tablespoons olive oil and a pinch of salt and set aside. Toss asparagus and leeks in two tablespoons olive oil and salt and set aside. In a separate bowl, toss radishes with apple cider vinegar, one tablespoon olive oil, and a pinch of salt. Set aside. Drizzle two to three tablespoons of olive oil and a pinch of salt over mushrooms and place on grill. Grill asparagus and leeks, turning asparagus after two minutes and mushrooms and leeks after three minutes. Remove asparagus after another minute. Grill mushrooms and leeks until nicely browned and wilted. 

Arrange grilled vegetables over a bed of spinach. Juice one lemon over the mix and top with Parmesan and lemon zest. Add radishes at the end. Serve with grilled, crusty sourdough bread.