Asparagus and Mushroom Salad With Shaved Parmesan

Be the first to review
READY IN: 25mins
Recipe by Scoutie

This is such a fresh Spring or Summer salad! I parboil the asparagus slightly first though and sometimes use butterleaf lettuce instead of the watercress. This is from Gourmet magazine.

Ingredients Nutrition

Directions

  1. With a sharp knife, cut asparagus diagonally into very thin slices and transfer to a large bowl. Halve large mushrooms. Slice mushrooms very thin and add with radishes to asparagus. Toss salad gently.
  2. In a small bowl, whisk together lemon juice, mustard and salt. Add oil in a stream, whisking, and whisk until emulsified. Drizzle dressing over asparagus salad and toss gently. Grind pepper over salad.
  3. Spread watercress on a platter and top with asparagus salad. With a vegetable peeler, shave 1/2 to 3/4 of Parmesan into curls over salad, reserving remaining Parmesan for another use.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a