2 lbs bag asparagus, trimmed
1.5 lbs bag sweet mini peppers
24 oz pack baby bella mushrooms
3 sweet corn
a bundle of cilantro, chopped
1 lime or lemon, juiced
1 full teaspoon chili oil with crunchy garlic
1 teaspoon Nanami Togarashi (assorted chili powder), optional
Preheat grill to medium.
Wash and trim off the bottom ends of the asparagus stalks. Find the area where the green color begins to fade. This is where the tough woody end begins and is where the stalk should be trimmed off and discarded.
In a large bowl, toss the vegetables with olive oil and black pepper. Set aside.
Grill the vegetables on medium heat, turning occasionally, until charred and tender, about 5 to 6 minutes. Cut asparagus into 1-inch pieces. Cut mushroom into quarters. Cut sweet peppers into half an inch pieces. Cut the corn off the cob by holding the top of the corn cob firmly, and use the knife to slice from top to bottom, letting the blade run right along the cob.
Tossing the Vegetable Salad
In a large bowl, combine all the vegetables. Shake up the bottle of the yuzu dressing, then pour a good amount of it to a small bowl. Mix the chili oil with crunch garlic to the yuzu dressing.
Pour the dressing and lime juice over the vegetables, add the assorted chili pepper, if used, toss it well. Add a handful of chopped cilantro to enhance and add flavors and dimension to the salad. Toss it one more time.
Let's dig in! Serve this salad warm or cold. Enjoy!