Asparagus, mushroom and Parmesan salad, highlights the flavors of fresh asparagus with a light vinaigrette dressing.
- Cook Time
- Prep Time
- 6 ServingsServings
- 1 lb. California asparagus, trimmed
- olive oil, as needed
- salt, as needed
- freshly ground pepper, as needed
- 2 tablespoons fresh lemon juice
- 1 clove garlic, chopped finely
- 1/8 teaspoon crushed red pepper or to taste
- 2 tablespoons olive oil
- 1/2 lb. medium crimini or white mushrooms, cleaned
- 1 1/2 oz. Parmesan cheese, shaved
1 Blanch asparagus, in a frying pan large enough to hold asparagus in one layer. Bring approximately 3 inches of water to a boil. Stir in 1 tablespoon salt. Add asparagus. Cook at a medium boil until slightly underdone, about 3 minutes, depending on thickness. Drain on paper towel; cool.
2 To grill, brush asparagus with olive oil. On an outdoor or a stovetop, grill over medium-high heat, turning frequently, until lightly browned and fork tender, about 5 minutes. Lightly season with salt and pepper. Cool.
3 At an angle, cut spears in 1-1/2" pieces; reserve. To make vinaigrette, mix lemon juice, garlic, crushed red pepper, and 1/8 teaspoon salt; whisk in oil. Reserve.
4 Recipe can be made ahead to this point. Refrigerate cooled asparagus and vinaigrette, tightly sealed, if serving more than 2 hours later.
5 Return to room temperature before continuing. Slice mushrooms about 1/4" thick. Toss mushrooms with reserved asparagus and vinaigrette; arrange on a platter. Add shavings of Parmesan cheese over salad.
Source: California Asparagus Commission