Asparagus and Mushroom Salad
Published June 19, 2011
Andrew Scrivani for The New York Times
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 pound asparagus
½ pound mushrooms, thinly sliced
¼ cup chopped fresh herbs, such as parsley, tarragon and chives
1 cup baby arugula
2 to 3 tablespoons fresh lemon juice (to taste)
Salt
freshly ground pepper to taste
1 small garlic clove, minced or pureed
5 tablespoons extra virgin olive oil
1 ounce slivered Parmesan
Nutritional analysis per serving (4 to 6 servings)
6 grams carbs; 3 milligrams cholesterol; 151 calories; 9 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 13 grams fat; 2 grams fiber; 334 milligrams sodium; 5 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Steam the asparagus for three to five minutes, depending on how thick the stalks are. It should be tender but still have some bite. Rinse with cold water, and drain for a minute on a kitchen towel. Cut into 1-inch lengths. Place in a salad bowl, and toss with the mushrooms, herbs and arugula.
- Step 2
Whisk together the lemon juice, salt and pepper, garlic and olive oil. Toss with the asparagus mixture and the slivered Parmesan, and serve.
Advance preparation: You can assemble this several hours ahead through Step 1 and refrigerate. Toss with the dressing shortly before serving.
Private Notes
Comments
Great salad. We added diced red bell pepper which gave it more color and a little sweetness.
Wow! This was great. I used chives and oyster mushrooms. I cooked the mushrooms in some butter (with salt and pepper) until somewhat dry before adding to the salad but otherwise made it as directed.
This was lovely. I used the herbs I had on hand, a strange combination of parsley, basil, and dill. Tasted so fresh - just like Spring!
A lovely recipe. I made it exactly as spelled out with the only exception being I added the zest from the 1/2 large lemon I squeezed to make the dressing. This was a wonderful complement to an eggplant Parmesan main dish. Rather than seek out more exotic mushrooms, I used some good looking white button mushrooms that visually worked well in the salad and tasted just fine in the mix. Added a touch more Arugula to get the ratio right. Used a high quality imported Italian Parmesan shaved by hand.
Fantastic salad! I ended up sautéing the mushrooms with some olive oil, salt, and pepper per the suggestion of other comments. Never too many herbs!
This was too much green for me. I thought it needed-counterbalance.