ASPARAGUS & MUSHROOM SALAD
For many years, we have been blessed with an asparagus bed that has grown the most sweet and savory asparagus we have ever tasted. The only problem, is that we usually have it every day while it continues to grow and prosper. I use this salad on a warmish night, when all you can smell is the freshness of Spring.
Provided by Andi Longmeadow Farm
Categories Onions
Time 25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Snap woody end from asparagus spears, and cut in half on the diagonal. Blanch in boiling water for one minute. Drain, and plunge into cold water. Set aside.
- Place mustard, citrus juice, zest, garlic, pepper and honey in a saucepan over medium high heat. Bring to boil, then reduce the heat to low, adding mushrooms, and toss. Cool, take off heat.
- Remove mushrooms from sauce with slotted spoon and set aside.
- Return the sauce to heat, bring to boil then reduce the heat and simmer for 3-5 minutes, or until reduce and syrupy. Cool slightly.
- To serve, toss the mushrooms, spinach leaves, red pepper, red onion, and asparagus. Plate this salad mix, and drizzle with the citrus sauce.
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Phelelani Ndlela
[email protected]I can't wait to try this salad!
Dipen Mj
[email protected]This salad is a great way to celebrate spring.
Abeni War
[email protected]I love the simplicity of this salad. It's just a few fresh ingredients tossed together with a light dressing.
Giftoflove Khan007
[email protected]This salad is a great way to get your kids to eat their vegetables.
Anwar XD
[email protected]I would definitely make this salad again. It's a great healthy and delicious dish.
SHAKIB GAMING
[email protected]This salad is a bit pricey to make, but it's worth it for a special occasion.
Victor George
[email protected]I thought the mushrooms were a bit too undercooked.
salako kenny
[email protected]This salad is very easy to make, but it doesn't have a lot of flavor.
Amarachi Vincent
[email protected]I found that the salad dressing was a bit too tangy for my taste. I would recommend using less lemon juice.
Mari Chikovani
[email protected]This salad is a great make-ahead dish. You can roast the mushrooms and asparagus ahead of time and then assemble the salad just before serving.
smm sajith
[email protected]I added a bit of crumbled goat cheese to my salad and it was delicious. I highly recommend it!
Scottyman
[email protected]This salad is a great way to use up leftover asparagus and mushrooms.
Ahmad Rafi
[email protected]I'm not a huge fan of mushrooms, but I really enjoyed them in this salad. They were roasted to perfection and had a great flavor.
Ajidahun Oluwafisayo
[email protected]I made this salad for a picnic and it was the perfect dish to bring. It's light and refreshing, and it travels well.
Designer Ikram (Raj Ikram)
[email protected]This salad is so easy to make and it's always a crowd-pleaser.
Sonia Gorgua
[email protected]I love the combination of asparagus and mushrooms in this salad. It's a great way to get your daily dose of vegetables.
caren sitati
[email protected]The asparagus was perfectly cooked - tender but still slightly crunchy.
Jeyren Mendez
[email protected]I used a variety of mushrooms in this salad, including shiitake, oyster, and cremini. They all roasted up beautifully and added a lot of flavor.
Cactus Cat
[email protected]This asparagus mushroom salad was a hit at my last dinner party! The flavors were light and refreshing, and the roasted mushrooms added a nice earthy flavor.