Asparagus, mushroom and Parmesan salad, highlights the flavors of fresh asparagus with a light vinaigrette dressing.
Grilled California Asparagus and Mushroom Salad with Shaved Parmesan
Servings
6 Servings
Ingredients
- 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
Instructions
- 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
An excellent, easy and fast side dish! Husband requested asparagus for his birthday dinner, so I was pleased to see this recipe in the week’s choices.
Instead of blanching first, I brushed both the asparagus and mushrooms with olive oil, oven-roasted and tossed with vinaigrette to finish- no parmesan with the meat meal. The kids thought there was too much lemon and spice (red pepper) in the dish, but hubby and I loved it! I plan to use the simple vinaigrette for other dishes as well.
This is a great side dish. I adapted this dish as I didn’t have a grill available and I don’t like raw mushrooms. I cooked the asparagus and then sautéed the cut asparagus with the sliced mushrooms. I then added the vinegrette. I also didn’t add the cheese as I plan on having it with a meat meal.
Very tasty! I brought what was left for lunch this week! I’m always looking for new mushroom dishes! Thanks for sharing.
Loved this recipe. Served it with Asian stuffed flounder so I over did it on the vegetables husband didn’t complain no carbs served saving it for chanukah
This was so yum! I’m glad it’s a really simple, healthy side. We also wanted to eat it with fleishik, so I left out the cheese. I added a bit more garlic (as usual, what’s new!) I love the light flavor, it really goes well with any meal.
This recipe is versatile in that it can easily be altered based on what dressing ingredients you have on hand. The recipe was a little unclear but I read it as either grill or cook the asparagus in water. I did the latter, left the mushrooms raw and then dressed it. In the future I may grill both the mushrooms and asparagus then dress it with my own balsamic vinaigrette.
This dish was very tasty. I wanted to make it for a meat meal so I left out the parmesan and I brushed the mushrooms with a little oil and put them on the grill for a few minutes and threw them in the vinaigrette-the grilling made them very tasty