ASPARAGUS & MUSHROOM SALAD
For many years, we have been blessed with an asparagus bed that has grown the most sweet and savory asparagus we have ever tasted. The only problem, is that we usually have it every day while it continues to grow and prosper. I use this salad on a warmish night, when all you can smell is the freshness of Spring.
Provided by Andi Longmeadow Farm
Categories Onions
Time 25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Snap woody end from asparagus spears, and cut in half on the diagonal. Blanch in boiling water for one minute. Drain, and plunge into cold water. Set aside.
- Place mustard, citrus juice, zest, garlic, pepper and honey in a saucepan over medium high heat. Bring to boil, then reduce the heat to low, adding mushrooms, and toss. Cool, take off heat.
- Remove mushrooms from sauce with slotted spoon and set aside.
- Return the sauce to heat, bring to boil then reduce the heat and simmer for 3-5 minutes, or until reduce and syrupy. Cool slightly.
- To serve, toss the mushrooms, spinach leaves, red pepper, red onion, and asparagus. Plate this salad mix, and drizzle with the citrus sauce.
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Thato Mokgwatlheng
[email protected]I made this salad for a picnic and it was a big hit. It was easy to transport and everyone loved the taste.
Philip Odion
[email protected]This salad was delicious and refreshing. I love the combination of asparagus and mushrooms. The dressing was also very flavorful.
Dipto Ghosh
[email protected]This salad was a bit too bland for my taste. I added some extra salt and pepper and it was much better.
Shiva Gurung
[email protected]I loved this salad! It was so easy to make and the flavors were amazing. I will definitely be making this again.
Palesa rasekele Rasekele
[email protected]This salad was delicious! I made it for a party and it was a hit. The asparagus and mushrooms were perfectly cooked and the dressing was flavorful. I will definitely be making this salad again.