The number of items in your shopping list has exceeded the maximum limit. Please remove some items, or create a new shopping list.
Nutrition Facts
Serving Size 270 g
(Approx. 4 Servings)
Amount Per Serving
Calories 460 Calories From Fat 350
% Daily Value*
Total Fat 39 g 60%
Saturated Fat 10 g 50%
Trans Fat 0.0 g
Cholesterol 20 mg 7%
Sodium 550 mg 23%
Total Carbohydrate 10 g 3%
Dietary Fiber 7 g 28%
Sugars 4 g
Protein 18 g
Vitamin A 40% Iron 15%
Vitamin C 20% Calcium 45%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Grilled Asparagus Salad with Smoked Idiazabel
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
4  People


Recipe makes 4 Servings

1 Lb asparagus spears, washed and dried
1/4 cup(s) Aldonza Extra Virgin Olive Oil
1/2 Tsp kosher salt, plus more as needed
1/2 Tsp cracked black pepper, plus more as needed
1 Tsp smoked paprika or pimenton
5 Oz mixed greens, as needed for salad
1 cup(s) Idiazabal cheese, shaved
1 cup(s) H-E-B Roasted Whole Piquillo Peppers, thinly sliced
1 cup(s) marcona almonds, lightly crushed
1 cup(s) red onion, thinly sliced, option to grill onions with asparagus for extra flavor before thinly sliced
Check All
Uncheck All
Add to List


Preheat grill to medium high heat, between 350 to 375°F.
In a bowl, combine asparagus spears, olive oil, salt, pepper and smoked paprika to coat.
Grill asparagus for only a few minutes per side then remove to rest; asparagus should still be slightly crunchy.
Place mixed greens in a bowl, along with cheese, roasted peppers, marcona almonds and red onions.
Toss everything together, and lay grilled asparagus over top of salad and garnish with more cheese. Season to taste.
Chef's Note: For this salad use your favorite salad dressing or simply use our "Sherry Vinaigrette" recipe on


Tell us what you think!
Tell us what you think!
Be the first to write a review!
Wondering what to say?
  • Include usage tips, key benefits, and helpful suggestions.
  • Did you have a good or bad experience?
  • Would you recommend this to friends or family?
  • Be respectful to others.
{{review.commentTitle}} {{review.timestampFormatted}}
by {{review.sender.screenName}} {{review.sender.screenName ? review.sender.screenName : 'Anonymous'}}
Was this review helpful to you? Yes {{review.posVotes}} No {{review.negVotes}} Flag
Customer Relations