ASPARAGUS MUSHROOM SALAD
When I served this as a main course for a luncheon with friends, everyone asked for the recipe. Occasionally I'll garnish the salad with toasted walnut halves instead of tomatoes to give it some crunch.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8-10 servings.
Number Of Ingredients 9
Steps:
- Cook asparagus in boiling salted water until crisp-tender; drain and rinse in cold water. , In a bowl, toss mushrooms with 3 tablespoons of lemon juice. Combine cream, paprika, salt, pepper and remaining lemon juice; whisk until smooth. Pour over mushrooms; toss to coat. , Line a large serving platter with romaine. Arrange the asparagus in spoke fashion with stems toward center. Spoon mushrooms into center. If desired, garnish with tomato wedges and paprika.
Nutrition Facts :
SAUTEED ASPARAGUS WITH MUSHROOMS
Look no further for a quick and easy sauteed asparagus recipe. This dish gets a little extra kick from Greek seasoning. - Shawn Barto, Winter Garden, Florida
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, heat drippings over medium-high heat. Add asparagus, mushrooms and onion; cook and stir until tender, 10-12 minutes. Sprinkle with almonds and Greek seasoning; heat through.
Nutrition Facts : Calories 84 calories, Fat 5g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 252mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic exchanges
AMAZING ASPARAGUS FOUR WAYS
Make the most of beautiful, in-season asparagus with these simple recipes - you'll love them all
Provided by Jamie Oliver
Categories Sides Jamie's Great Britain Vegetables British Vegetable sides
Time 20m
Yield 4
Number Of Ingredients 32
Steps:
- 1. STEAMED ASPARAGUS & QUICK TOMATO SAUCE
- Bring 2.5cm of water to the boil in a large pan. Meanwhile, pick the leaves from 4 sprigs of fresh rosemary, slice 4 rashers of quality smoked streaky bacon into matchsticks, and halve 4 large ripe tomatoes. Grate the tomato halves cut side down on a fine grater, discarding the skins. Put 500g of washed asparagus (woody ends snapped off) into a colander and place over the pan of boiling water. Cover with a lid or tin foil and cook for 3 to 4 minutes, or until just tender. Meanwhile, put a large frying pan on a high heat. Add a lug of olive oil and the sliced bacon. Once the bacon is crispy, add the rosemary leaves and cook for about 40 seconds, then remove both to a plate. Add a knob of butter to the same pan, then add the tomato, bring to the boil and season well. Move the asparagus to a serving platter, pour over the hot tomato sauce, scatter over the crispy bacon and rosemary and serve. 2. WORCESTERSHIRE ASPARAGUS & MUSHROOMS ON TOAST Peel and finely slice 4 cloves of garlic. Put a large frying pan on a high heat and add a good lug of olive oil. Whack 4 slices of nice bread into the toaster. Slice 2 handfuls of mushrooms (brushed clean) and 500g of washed asparagus (woody ends snapped off) into bite-sized chunks. Add them to the hot pan with the sliced garlic and toss and fry for around 4 minutes. Finely chop a small handful of fresh flat-leaf parsley and add most of it to the pan, along with 8 tablespoons of Worcestershire sauce and a knob or two of butter. Take the pan off the heat and shake and stir around for 30 seconds, or until the sauce has reduced down. Season to taste, then spoon over the slices of hot toast and top with the rest of the parsley. 3. LEMON BUTTERED GRILLED ASPARAGUS & SHAVED LANCASHIRE CHEESE Put your griddle pan on a high heat. Place 500g of washed asparagus (woody ends snapped off) on the dry griddle pan. Turn and lightly char on both sides until just tender (roughly 2 to 3 minutes on each side), then toss in a large bowl with a knob of butter, a good squeeze of lemon juice and a pinch of salt and pepper. Divide between plates or serve on a big platter. Toss 2 large handfuls of salad leaves with a little extra virgin olive oil, a pinch of salt and pepper and a good squeeze of lemon juice. Use a speed-peeler to shave over a nice crumbly British cheese like Lancashire or Ticklemore, and serve. 4. MINTED RAW ASPARAGUS SALAD WITH BABY SPINACH & FRESH GARDEN PEAS Put 2 large handfuls of washed baby spinach leaves and 2 large handfuls of freshly podded spring peas into a salad bowl. Finely slice a handful of fresh mint leaves and add to the bowl, then use a speed-peeler to shave 8 large spears of raw washed asparagus (woody ends snapped off) into ribbons. Season with a good pinch of salt and pepper. Squeeze in the juice of 1 lemon, and drizzle over three times as much extra virgin olive oil. Crumble over a small handful of soft goat's cheese, then toss and serve on a platter. The peas always fall to the bottom of the bowl, so pick them up, scatter them over the top and serve.
Nutrition Facts : Calories 108 calories, Fat 8.4 g fat, SaturatedFat 3.3 g saturated fat, Protein 4.6 g protein, Carbohydrate 3.8 g carbohydrate, Sugar 3.6 g sugar, Sodium 0.6 g salt, Fiber 2.4 g fibre
ASPARAGUS AND MUSHROOM SALAD
I've eaten antipasti like this all over Italy. Sometimes celery is substituted for asparagus, but there's no need at this time of year. Both thick and thin stems will work.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, salads and dressings
Time 10m
Yield Serves four to six
Number Of Ingredients 10
Steps:
- 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.
- Whisk together the lemon juice, salt and pepper, garlic and olive oil. Toss with the asparagus mixture and the slivered Parmesan, and serve.
Nutrition Facts : @context http, Calories 149, UnsaturatedFat 10 grams, Carbohydrate 6 grams, Fat 13 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 323 milligrams, Sugar 2 grams
ROASTED ASPARAGUS AND MUSHROOMS
I love roasting veggies and hit on this WONDERFUL combo. You could use a Hollandaise on the side.... but why??
Provided by leo67
Categories Side Dish Vegetables Asparagus Baked
Time 25m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Lightly spray a cookie sheet with vegetable cooking spray.
- Place the asparagus and mushrooms in a bowl. Drizzle with the olive oil, then season with rosemary, salt, and pepper; toss well. Lay the asparagus and mushrooms out on the prepared pan in an even layer. Roast in the preheated oven until the asparagus is tender, about 15 minutes.
Nutrition Facts : Calories 37.9 calories, Carbohydrate 4.3 g, Fat 1.8 g, Fiber 2 g, Protein 2.8 g, SaturatedFat 0.3 g, Sodium 83.5 mg, Sugar 2 g
BARLEY SALAD WITH ASPARAGUS AND MUSHROOMS
This is an awesome salad to take on a picnic or to a barbecue. Sometimes with grain salads, I feel like grain is too much of the focus-but here, we have equal amounts of asparagus and mushrooms, and all of the ingredients play together beautifully.
Provided by Naomi Pomeroy
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 14
Steps:
- For the barley: In a medium stockpot, combine barley, stock, and 1½ teaspoons salt. Bring to a boil, reduce to a simmer, and cook uncovered until barley is cooked through, about 45 minutes.
- For the onion mixture: Chop the shallots by cutting off the bottoms to make them flat. Then cut into the shallot lengthwise, leaving the root end intact; cut down and across for a clean dice. Peel the garlic by smashing it with the back of the knife. Remove the peel, cut the hard root off, and thinly slice. Slice the onion at an angle into half-moon shapes. Add 2 tablespoons of olive oil to a skillet over medium heat, followed by the shallots and onion. Add ½ teaspoon salt and the pepper; sweat until translucent, 1-2 minutes. Add the garlic and chili flakes and cook until onions are thoroughly softened. Remove from the skillet and set aside.
- For the mushrooms and asparagus: Add 2 tablespoons of olive oil to a skillet over medium-high heat, followed by the mushrooms. Add a ½ teaspoon of salt and cook until they have released their liquid and begun to caramelize around the edges. Add the onion mixture back into the pan and set aside. Meanwhile, trim the asparagus by snapping the tough woody ends where they naturally break. Cut diagonally, on a bias.
- Once the grains have opened up and are plump, drain the barley. Spread in a single layer on a sheet tray to cool down. Reheat the mushroom/onion mixture and add the thyme, asparagus, and 2 tablespoons of olive oil. Toss and cook for 1 minute; then remove to the sheet tray with the barley. Use a vegetable peeler to shave the Parmesan; set aside.
- Assemble the dish: Place the cooled barley and asparagus mixture into a large mixing bowl. Toss, taste to adjust seasoning, and drizzle the vinegar and 1 teaspoon of olive oil around the edge of the bowl, followed by the Parmesan shavings. Gently toss again, taste for seasoning, and serve.
GRILLED ASPARAGUS AND ROASTED MUSHROOM SALAD WITH TOASTED PECANS, BLUE CHEESE AND RED CHILE MUSTARD VINAIGRETTE
Steps:
- Heat olive oil in a large saute pan over high heat. Add mushrooms and cook until golden brown. Add thyme and season with salt and pepper. Toss asparagus with a few tablespoons of the vinaigrette and season with salt and pepper. Arrange 1/4 of the mushrooms in the center of each plate. Arrange asparagus around the mushrooms. Sprinkle pecans and blue cheese around the edge of the plate. Drizzle with more of the dressing.
- Whisk together mustard, ancho powder, salt and vinegar, slowly whisk in oil until emulsified. Season with more salt, to taste.
WARM ASPARAGUS MUSHROOM SALAD WITH GOAT CHEESE & BALSAMIC DRESSI
A wonderful spring salad from Peter Martin's restaurant in Kitchener Ontario! Arrange the asparagus on the plate in a sunburst pattern, top it with mixed greens & the warmed dressing for an impressive first course.
Provided by CountryLady
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Snap off tough ends of asparagus& cook in your favourite manner (steam, boil, roast, your choice but I highly recommend Pan Roasted Asparagus- recipe#84345) until tender-crisp.
- Whisk dressing ingredients together in a small bowl& set aside.
- Heat oil over medium-high heat in a large non stick skillet.
- Stir fry mushrooms until golden& no liquid remains, about 5 minutes.
- Add garlic& red peppers& stir fry for another 2 minutes.
- Add dressing& 2 tbsps of the dill; cook, stirring frequently, until heated through, about 2 minutes.
- Arrange asparagus& greens on the plate, top with dressing& goat cheese; sprinkle remaining dill.
ROASTED MUSHROOM AND WHITE ASPARAGUS OR ENDIVE SALAD
Provided by Food Network
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 550 degrees fahrenheit (or the highest setting).
- Break the tough ends off the asparagus or trim the Belgian endive and slice it lengthwise into 8 wedges.
- Place the mushrooms in a gratin or other baking dish with the asparagus or endive, the onion, garlic, and thyme. Toss with the olive oil and sprinkle with salt and pepper. Roast the vegetables, turning a few times to ensure even browning, for about 20 minutes, or until tender when pierced with fork.
- Transfer the vegetables and their cooking juices to a salad bowl and add the vinegar and a little more salt and pepper if needed. Toss well, taste for seasoning, and add the greens. Toss well. Scatter the Parmigiano on top and serve at once.
MUSHROOM BARLEY AND ROASTED ASPARAGUS SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 2h
Yield 6 servings
Number Of Ingredients 13
Steps:
- Put the barley in a medium pot with water to cover by a few inches and salt it generously. Tie the thyme sprigs, parsley stems, and bay leaf together with a piece of kitchen twine and add to the pot, along with the lemon peel. Simmer, stirring occasionally, until tender, about 30 minutes. Drain and remove the herbs and lemon.
- Meanwhile, toss the mushrooms with 2 tablespoons of the lemon juice and 1/2 teaspoon of the salt in a large bowl. Whisk the remaining lemon juice with the mustard, remaining salt, and pepper, to taste, in a small bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick vinaigrette. Add the shallots.
- Toss the mushrooms, barley, and the dressing together. Stir in the chopped herbs. Set aside at room temperature for about 1 hour for the flavors to come together.
- Preheat the oven to 450 degrees F. Spread the spears in a single layer in a shallow baking pan, drizzle with olive oil, sprinkle with salt, and roll to coat thoroughly. Roast the asparagus until lightly browned and tender, about 10 minutes, giving the pan a good shake about halfway through.
- Spread the roasted asparagus on a serving platter. Spoon the barley salad on top and serve.
- Per Serving: Calories: 258; Total Fat: 14 grams; Saturated Fat: 2 grams; Protein: 7 grams; Total carbohydrates: 29 grams; Sugar: 4 grams; Fiber: 8 grams; Cholesterol: 0 milligrams; Sodium: 689 milligrams
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.
ROASTED ASPARAGUS & MUSHROOM SALAD WITH CREAMY MUSTARD DRESS
This is a light and healthy salad that is perfect as a side salad, but also is elegant for a dinner party. But add some grilled chicken and it can become a main dish. Take advantage of fresh summer produce. You could always add fresh tomatoes or other favorites if you like.
Provided by SarasotaCook
Categories Salad Dressings
Time 15m
Yield 4 Servings, more (4-6) if served family style, 4 serving(s)
Number Of Ingredients 14
Steps:
- Dressing -- Make this ahead and refrigerate until ready to use. In a small bowl, add the yogurt, mustard and parmesan, salt and pepper to taste and refrigerate until ready to use. If the dressing is too thick for you, add a little of the milk. I usually add about 1 teaspoon, but add more if you like the dressing a bit thinner. Make ahead, it is even better.
- Asparagus and Mushrooms -- When ready to make the salad, add the asparagus and mushrooms to a small bowl and mix with the olive oil, italian seasoning, pinch of salt and pepper. Toss well and add to a cookie sheet lined with parchment paper or not. The parchment paper makes for a quick clean up. Roast in a 425 degree oven, middle shelf for 7-10 minutes. You want the asparagus and mushrooms roasted and slightly tender, but not over done.
- Salad and Plate -- In a large bowl, add 1 tablespoon of the dressing and toss with the lettuce and onion. Plate about 1 1/2 cups of the lettuce per plate and top with the asparagus and mushrooms. Drizzle the creamy dressing over the salad and serve. ENJOY! This is a simple but very good salad.
Nutrition Facts : Calories 100.1, Fat 5.4, SaturatedFat 1.5, Cholesterol 5.4, Sodium 98, Carbohydrate 9.7, Fiber 3.5, Sugar 4.2, Protein 5.9
ASPARAGUS AND MUSHROOM SALAD
Served with a Pomegranate Vinaigrette - just yummy! Recipe courtesy of Chef Zov, Chef of the Year by Governor of California (see Chef's notes in recipe) I'm trying to cook more of the foods that I've shied away from over the years. My B-I-L's grilled asparagus got me back on this wonderful vegetable.
Provided by Southern Lady
Categories Vegetable
Time 38m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Pomegranate Vinaigrette.
- Whisk the pomegranate molasses, vinegar, and 1/2 teaspoon of black pepper and salt in a medium bowl to blend.
- Gradually whisk in the oil.
- Season the dressing to taste with more salt and black pepper.
- SALAD.
- Cut the asparagus crosswise in half, then cut each piece lengthwise in half.
- Bring a large saucepan of water to a boil. Add the asparagus and cook just until it turns bright green, about 30 seconds.
- Immediately transfer the asparagus to a large bowl of ice water to stop cooking process. Let stand until cold.
- Drain the asparagus and pat completely dry.
- Roast the red and yellow bell peppers over a gas flame until lightly charred all over, about 10 minutes.
- Enclose the peppers in a plastic bag until cool enough to handle.
- Peel, seed and slice the peppers into 1/4-inch-wide strips.
- Pat the peppers dry to remove any excess liquid.
- Melt the butter and oil in a heavy large skillet over medium-high heat. Add the mushrooms and sauté for 2 minutes.
- Reduce the heat to medium and add the garlic and sauté until the liquid from the mushrooms evaporates and the mushrooms and garlic are golden brown, about 5 minutes.
- Transfer the mushrooms to a large bowl and cool to room temperature.
- Add the cooked asparagus, roasted peppers, onion, and tomatoes to the mushrooms.
- Cover and refrigerate until the salad is cold.
- Toss the salad with enough vinaigrette to coat, and season to taste with salt and pepper.
- Mound the salad on a platter. Sprinkle with the basil and serve.
- NOTE: pomegranate molasses and concentrated pomegranate juice can be found at Middle Eastern markets, most specialty foods stores, and in the ethnic section of some supermarkets. If using Concentrated juice, add a bit of sugar to offset bitterness.
Nutrition Facts : Calories 205.2, Fat 15.8, SaturatedFat 4.1, Cholesterol 10.2, Sodium 252.2, Carbohydrate 14.6, Fiber 4.7, Sugar 5.2, Protein 4.9
ASPARAGUS AND MUSHROOM SALAD WITH SHAVED PARMESAN
Categories Salad Mushroom Vegetable Side No-Cook Vegetarian Low Cal Parmesan Asparagus Spring Healthy Watercress Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 10
Steps:
- 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.
- Spread watercress on a platter and top with asparagus salad. With a vegetable peeler, shave half to three-fourths of Parmesan into curls over salad, reserving remaining Parmesan for another use.
ASPARAGUS AND MUSHROOM SALAD WITH SHAVED PARMESAN
This is such a fresh Spring or Summer salad! I parboil the asparagus slightly first though and sometimes use butterleaf lettuce instead of the watercress. This is from Gourmet magazine.
Provided by Scoutie
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- 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.
- 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.
Nutrition Facts : Calories 215.7, Fat 17.8, SaturatedFat 5, Cholesterol 16.6, Sodium 517.1, Carbohydrate 5.8, Fiber 2, Sugar 2, Protein 10.5
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