Wednesday, April 14, 2010

Asparagus Mushroom Salad

This light, delectable salad tastes so fresh and just like springtime! It's perfect at this time of year when asparagus is at its peak and involves no cooking at all--just chopping! It keeps well, too, and makes great leftovers! 
Serves 4

1 bunch asparagus
~7 mushrooms
1 lemon
3 T olive oil
1 t. dijon mustard, optional
salt and pepper

1. Rinse the asparagus, leaving it in the bunch. Remove one spear, break it with one hand at each end. Where it breaks is where you should trim the rest of them. Line it back up with the other spears and trim the ends where the previous end broke off. Discard these ends.

2. Use a damp paper towel to clean the mushrooms. Cut the stems mostly off.

3.Cut the asparagus on a very big angle as thinly as you can, as shown below. Put in serving bowl.
4.Thinly slice the mushrooms and add to sliced asparagus. 

5. Juice the lemon into a small bowl, remove any seeds and add olive oil, salt, pepper and mustard (if using). Mix well. Pour dressing over asparagus and mushrooms and toss and enjoy!

Notes: This is, as always, very versatile, and you can add/substitute pretty much any raw vegetable. Any type of greens, radish, leek, fennel, or artichoke would all be interesting. Mix it up and experiment and enjoy!

1 comment:

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