Asparagus and Sun-Dried Tomato Salad

• 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

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.
4. Grill asparagus for 3 to 4 minutes.
5. Place asparagus back into bowl.
6. Add julienne-sliced sun-dried tomatoes.
7. Mix together.
8. Remove 2 tablespoons oil from asparagus mixture, and place into saute pan.
9. Add mushrooms; cook for 3 to 4 minutes until browned and crisp.
10. Remove mushrooms and mix into asparagus mixture.
11. Serve at room temperature.

bunches, fresh garlic, vegetable oil, salt, ground black pepper, rosemary leaves, thyme, tomatoes, shiitake mushrooms

Taken from www.foodnetwork.com/recipes/aaron-mccargo-jr/asparagus-and-sun-dried-tomato-salad-recipe.html (may not work)