Asparagus and Mushroom Salad With Shaved Parmesan

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.

• Ready In: 25 mins
• Serves: 6

Ingredients

• 1  lb  medium to thick asparagus, trimmed
• 1⁄2 lb mushroom, stems trimmed even with caps
• 4  medium radishes, halved lengthwise and sliced thin crosswise
• 2  tablespoons fresh lemon juice
• 2  teaspoons Dijon mustard
• 1⁄2 teaspoon salt
• 1⁄3 cup extra virgin olive oil
•  fresh ground black pepper
• 1  bunch watercress, coarse stems discarded
• 1⁄4 lb  piece parmesan cheese, room temperature

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.