Fresh Balsamic Asparagus Salad
"This is a very tasty fresh salad, crisp and tangy! I love this stuff. :)"
photo by CulinaryExplorer
- Ready In:
- 18mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 1 lb baby asparagus
- 4 ounces sliced mushrooms
- 1 tablespoon fresh lemon juice
- 1 tablespoon balsamic vinegar, or more to taste
- 1 teaspoon Dijon mustard
- 1 clove garlic, crushed
- 3 tablespoons extra virgin olive oil
- 1⁄8 teaspoon fresh ground black pepper
- 1⁄2 cup loosely packed chopped basil
- 2 tablespoons grated parmesan cheese or 2 tablespoons mizithra cheese
- salt, to taste
directions
- Trim the asparagus (keeping the darker green and less fibrous parts) and cut into 1-inch pieces.
- Thinly slice the mushrooms.
- Simmer the asparagus in 1/2 cup of water with a pinch of salt until it is tender (about 10-13 minutes).
- While the asparagus is simmering, whisk the lemon juice, vinegar, Dijon mustard, and garlic together.
- Gradually add the olive oil and then the black pepper.
- Once you have drained the asparagus and let it cool, gently toss it with half of the dressing to coat it well.
- Toss the remaining dressing with the basil and the mushrooms, and sprinkle the mixture over the asparagus.
- Season to taste with salt, garnish with freshly grated Parmesan or Mizithra cheese, and serve.
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Reviews
-
OUTSTANDING!! I roasted the asparagus w/a little olive oil and sea salt (3-5 minutes, depending on size of stalks), then followed the recipe. Wonderful fresh taste. This is a keeper as long as the local asparagus is available. -
I have made this a few times and LOVE it! I steam my asparagus a few minutes then cool it down in cold water so it stays nice and green. I also have added some fiddleheads to it..mmmm -
This is VERY good! I wanted something a little different than the usual roasted or sauteed asparagus and this was perfect. The flavors were bold, and perfect together, and the dish was simple to prepare. I halved the recipe and made for just two people for 3pts a piece! Not bad at all! -
This was wonderful. I steamed the asparagus only about 3 minutes, leaving it a bit crunchy. The combination of ingredients is fantastic, and was the perfect side to lemon/garlic chicken and artichoke ravioli w/ vodka sauce. This goes into my "winner" file! -
Took this to a small dinner party and received rave reviews! As others suggested, I steamed the asparagus for 5 mins, but 2 would be even better. I also added the dressing and parmesan just before serving. Will definitely make again!
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RECIPE SUBMITTED BY
Julesong
Tukwila, 87
<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
