Besides steaming, does anyone have an exciting asparagus recipe?
- Thread starter miainmd
- Start date
sandi-in-hawaii
Well-known member
REC: Julie R in WA's Fresh Asparagus Mushroom Salad
Sylvia's asparagus salad reminded me of another one from Julie R - WA
Fresh Asparagus Mushroom Salad
1 lb baby asparagus
4 oz sliced mushrooms, or more to taste
1 Tbsp fresh lemon juice
1 Tbsp balsamic vinegar
1 tsp Dijon mustard
1 clove garlic, crushed (more if you're fond of garlic)
3 Tbsp extra virgin olive oil
1/8 tsp freshly ground black pepper
1/2 cup loosely packed chopped basil
2 Tbsp grated Parmesan or Mizithra cheese
salt, to taste
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.
Love the fresh basil in this dish! I'll sometimes add chopped tomatoes and/or chopped cukes to the salad, and stir-fry the asparagus instead of blanching until tender-crisp.
I can't do cheese, so I usually just add more salt to the vinaigrette.
p.s. Just wondering - did Julie ever make it over here to Finer Kitchens...?
http://63.123.232.200/HyperNews/get/archive_swap49001-49100/49052/1.html
Sylvia's asparagus salad reminded me of another one from Julie R - WA
Fresh Asparagus Mushroom Salad
1 lb baby asparagus
4 oz sliced mushrooms, or more to taste
1 Tbsp fresh lemon juice
1 Tbsp balsamic vinegar
1 tsp Dijon mustard
1 clove garlic, crushed (more if you're fond of garlic)
3 Tbsp extra virgin olive oil
1/8 tsp freshly ground black pepper
1/2 cup loosely packed chopped basil
2 Tbsp grated Parmesan or Mizithra cheese
salt, to taste
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.
Love the fresh basil in this dish! I'll sometimes add chopped tomatoes and/or chopped cukes to the salad, and stir-fry the asparagus instead of blanching until tender-crisp.
I can't do cheese, so I usually just add more salt to the vinaigrette.
p.s. Just wondering - did Julie ever make it over here to Finer Kitchens...?
http://63.123.232.200/HyperNews/get/archive_swap49001-49100/49052/1.html
joyce-in-upstate-ny
Well-known member
Asparagus wrapped in prosciutto--listed in favorite appetizers
joyce-in-upstate-ny
Well-known member
Appetizers: #76 smileys/wink.gif