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    You are in: Home / Recipes / Asparagus and Mushroom Salad Recipe
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    Asparagus and Mushroom Salad

    Total Time:

    Prep Time:

    Cook Time:

    38 mins

    20 mins

    18 mins

    Southern Lady's Note:

    Served with a Pomegranate Vinaigrette - just yummy! Recipe courtesy of Chef Zov, Chef of the Year by Governor of California (see Chef's notes in recipe) I'm trying to cook more of the foods that I've shied away from over the years. My B-I-L's grilled asparagus got me back on this wonderful vegetable.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Pomegranate Vinaigrette.
    2. 2
      Whisk the pomegranate molasses, vinegar, and 1/2 teaspoon of black pepper and salt in a medium bowl to blend.
    3. 3
      Gradually whisk in the oil.
    4. 4
      Season the dressing to taste with more salt and black pepper.
    5. 5
      SALAD.
    6. 6
      Cut the asparagus crosswise in half, then cut each piece lengthwise in half.
    7. 7
      Bring a large saucepan of water to a boil. Add the asparagus and cook just until it turns bright green, about 30 seconds.
    8. 8
      Immediately transfer the asparagus to a large bowl of ice water to stop cooking process. Let stand until cold.
    9. 9
      Drain the asparagus and pat completely dry.
    10. 10
      Roast the red and yellow bell peppers over a gas flame until lightly charred all over, about 10 minutes.
    11. 11
      Enclose the peppers in a plastic bag until cool enough to handle.
    12. 12
      Peel, seed and slice the peppers into 1/4-inch-wide strips.
    13. 13
      Pat the peppers dry to remove any excess liquid.
    14. 14
      Melt the butter and oil in a heavy large skillet over medium-high heat. Add the mushrooms and sauté for 2 minutes.
    15. 15
      Reduce the heat to medium and add the garlic and sauté until the liquid from the mushrooms evaporates and the mushrooms and garlic are golden brown, about 5 minutes.
    16. 16
      Transfer the mushrooms to a large bowl and cool to room temperature.
    17. 17
      Add the cooked asparagus, roasted peppers, onion, and tomatoes to the mushrooms.
    18. 18
      Cover and refrigerate until the salad is cold.
    19. 19
      Toss the salad with enough vinaigrette to coat, and season to taste with salt and pepper.
    20. 20
      Mound the salad on a platter. Sprinkle with the basil and serve.
    21. 21
      NOTE: pomegranate molasses and concentrated pomegranate juice can be found at Middle Eastern markets, most specialty foods stores, and in the ethnic section of some supermarkets. If using Concentrated juice, add a bit of sugar to offset bitterness.

    Ratings & Reviews:

    • on September 09, 2007

      55

      Fantastic! I served this salad at a dinner party, and EVERYONE took the recipe home. In fact, some of them even served it for their next dinner party. Pomegranate molasses was not to be found, so we used store-bought pomegranate vinaigrette, and added extra balsamic. The rest of the salad was prepared exactly as described, and it turned out beautifully.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Asparagus and Mushroom Salad

    Serving Size: 1 (278 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 301.1
     
    Calories from Fat 143
    47%
    Total Fat 15.9 g
    24%
    Saturated Fat 4.2 g
    21%
    Cholesterol 10.1 mg
    3%
    Sodium 246.1 mg
    10%
    Total Carbohydrate 40.2 g
    13%
    Dietary Fiber 8.1 g
    32%
    Sugars 12.3 g
    49%
    Protein 7.6 g
    15%

    The following items or measurements are not included:

    pomegranate molasses

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