Asparagus and Mushroom Salad with Shaved Parmesanby California Asparagus Council
(salad, asparagus, mushroomm )
Yield: 6 servings
Total Time: 25 min
1 pound medium to thick asparagus, trimmed
½ lb mushrooms, stems trimmed even with caps
4 medium radishes, halved lengthwise and sliced thin crosswise
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
½ tsp salt
⅓ C extra-virgin olive oil
Freshly ground black pepper
1 bunch watercress, coarse stems discarded (optional)
¼-lb piece Parmesan, room temperature
- 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.
- 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.
- If using, 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.