Wednesday, March 1, 2017
Asparagus and Mushroom Salad
Martha Rose Shulman
Time 10 minutes
Yield Serves four to six
5 ratings *****
I’ve eaten antipasti like this all over Italy. Sometimes celery is substituted for asparagus, but there’s no need at this time of year. Both thick and thin stems will work.
Featured in: Asparagus With An Italian Twist.
1 pound asparagus
½ pound mushrooms, thinly sliced
¼ cup chopped fresh herbs, such as parsley, tarragon and chives
1 cup baby arugula
2 to 3 tablespoons fresh lemon juice (to taste)
freshly ground pepper to taste
1 small garlic clove, minced or pureed
5 tablespoons extra virgin olive oil
1 ounce slivered Parmesan
Steam the asparagus for three to five minutes, depending on how thick the stalks are. It should be tender but still have some bite. Rinse with cold water, and drain for a minute on a kitchen towel. Cut into 1-inch lengths. Place in a salad bowl, and toss with the mushrooms, herbs and arugula.
Whisk together the lemon juice, salt and pepper, garlic and olive oil. Toss with the asparagus mixture and the slivered Parmesan, and serve.
Advance preparation: You can assemble this several hours ahead through Step 1 and refrigerate. Toss with the dressing shortly before serving.
Doren 4 months ago
This was lovely. I used the herbs I had on hand, a strange combination of parsley, basil, and dill. Tasted so fresh - just like Spring!