Raw Asparagus, Mushroom and Parsley Salad With Nuts and Parmesan

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READY IN: 10mins
Recipe by COOKGIRl

Sara Moulton/Associated Press. Almonds, walnuts or pine nuts can replace the pistachios if you wish.

Ingredients Nutrition


  1. In a large bowl, combine a hefty pinch of salt, some black pepper and the lemon juice. Whisk until the salt is dissolved, then add the oil in a stream, whisking. Set aside.
  2. Lay the asparagus flat on a cutting board and slice a few stalks at a time very thin on a diagonal to create thin oblong slices. Add to the salad bowl along with the parsley, mushrooms and nuts. Toss well to coat with the dressing.
  3. Divide the salad among salad plates and top each portion with some of the Parmigiano-Reggiano cheese.

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