Asparagus and Sun-Dried Tomato Salad

Ingredients

• 2 bunches asparagus split trimmed
• 2 tablespoons garlic fresh chopped
• 2 teaspoons ground pepper black
• 2 tablespoons rosemary leaves coarsely chopped
• 3 teaspoons salt 
• 12  mushroom caps sliced thin
• 8 ounce julienne sun-dried tomatoes drained sliced in oil
• 2 tablespoons thyme leaves coarsely chopped
• 0.3 cup vegetable oil 

Equipment

• bowl
• frying pan
• grill

Directions

1. Preheat grill on medium-high heat.
2. Add asparagus, chopped garlic, vegebtable oil, salt and pepper, rosemary and thyme to a large bowl.
3. Mix together. Grill asparagus for 3 to 4 minutes.
4. Place asparagus back into bowl.
5. Add julienne-sliced sun-dried tomatoes.
6. Mix together.
7. Remove 2 tablespoons oil from asparagus mixture, and place into saute pan.
8. Add mushrooms; cook for 3 to 4 minutes until browned and crisp.
9. Remove mushrooms and mix into asparagus mixture.
10. Serve at room temperature.