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Ingredients

• 2 bunches asparagus, stems trimmed and split lengthwise
• 2 tablespoons chopped fresh garlic
• 1/4 cup vegetable oil
• 3 teaspoons salt
• 2 teaspoons ground black pepper
• 2 tablespoons coarsely chopped rosemary leaves
• 2 tablespoons coarsely chopped thyme leaves
• 1 (8-ounce) jar julienne sliced sun-dried tomatoes in oil, drained
• 12 shiitake mushrooms, stems removed and sliced thin

Description

Food Network Invites You To Try This Asparagus And Sun-Dried Tomato Salad Recipe From Aaron McCargo, Jr..

Food Network