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 :
ASIAN ASPARAGUS AND MUSHROOMS
Provided by Food Network Kitchen
Time 20m
Number Of Ingredients 0
Steps:
- Cut 1 bunch asparagus into thirds. Heat 2 teaspoons sesame oil in a skillet over medium heat. Cut a 1-inch piece ginger into matchsticks, add to the skillet and cook, stirring, 1 minute. Add 3 cups quartered shiitake mushroom caps and 1 sliced garlic clove and cook, stirring, 2 minutes. Add the asparagus and 1/3 cup water; bring to a boil, cover and cook until crisp-tender, 3 minutes. Add 1 tablespoon each soy sauce and butter; cook, stirring, 1 minute. Season with salt and pepper.
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.
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
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.
ASPARAGUS SALAD WITH CHINESE MUSHROOMS
I haven't tried this yet, but it looks like it will make a great packed lunch, in particular if you're on a low carb diet. It can also be served while still slightly warm as a first course or a side dish as part of a Chinese meal. Recipe source is the Swiss cooking magazine 'Betty Bossy', the May 1994 edition. Cooking time includes marinating time.
Provided by tigerduck
Categories Vegetable
Time 55m
Yield 1 salad, 2-4 serving(s)
Number Of Ingredients 13
Steps:
- Cut trimmed asparagus into 1 inch pieces.
- Heat oil in wok or frying pan and stir-fry asparagus for 5 minutes.
- Reduce heat. Add mushrooms and ginger. Stir-fry for 1-2 minutes.
- Add vegetable stock. Cover. Cook until done.
- DRESSING: Mix all ingredients. Pour over warm asparagus. Marinate for at least 30 minutes.
- Mix in sesame seeds and chives. Eat either at room temperature or while still slightly warm.
Nutrition Facts : Calories 260.6, Fat 20.7, SaturatedFat 2.8, Sodium 509.4, Carbohydrate 15.8, Fiber 6.6, Sugar 5.7, Protein 8.2
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.
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.
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 WITH MUSHROOMS
Make and share this asparagus with mushrooms recipe from Food.com.
Provided by chia2160
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- heat chicken broth to simmer in small pot.
- remove from heat, add morels and soak for 30 minutes drain, reserving 1 c broth.
- in skillet cook pancetta until crisp, remove and drain.
- add some oil to skillet.
- add asparagus, shallots, morels and cook about 5 minutes.
- add the broth ans simmer until crisp tender, 5 minutes.
- arrange arugula on plate, sprinkle with3 tbsp oil& lemon juice.
- add asparagus to center of plate, top with pancetta, remaining olive oil, parsley, salt& pepper to taste.
Nutrition Facts : Calories 246.9, Fat 18.5, SaturatedFat 2.7, Cholesterol 0.9, Sodium 624.4, Carbohydrate 14.3, Fiber 4, Sugar 3.3, Protein 9.9
FRESH BALSAMIC ASPARAGUS SALAD
Make and share this Fresh Balsamic Asparagus Salad recipe from Food.com.
Provided by Julesong
Categories Lunch/Snacks
Time 18m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 91.3, Fat 7.5, SaturatedFat 1.3, Cholesterol 1.5, Sodium 38.4, Carbohydrate 4.6, Fiber 1.9, Sugar 2.3, Protein 3.1
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 CRAB SALAD
This is a tasty side dish that can be served as a vegetable or a salad. It's perfect for family gatherings.
Provided by Diane H
Categories Salad Seafood Salad Recipes Crab Salad Recipes
Time 40m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat an oven to 430 degrees F (225 degrees C).
- Toss the asparagus, tomatoes, and olive oil together in a bowl until the vegetables are evenly coated; season with salt and pepper. Pour into a baking dish; sprinkle 1 minced clove of garlic over the mixture.
- Roast in the preheated oven until tender, about 9 minutes. Set aside to cool. Cut the asparagus into 2 inch pieces.
- Cook the bacon in a large, deep skillet over medium-high heat until crisp, about 10 minutes. Remove the bacon to a plate lined with paper towels, reserving 2 tablespoons of the bacon drippings in the skillet. Add the crabmeat to the hot bacon drippings and cook until warmed through, 2 to 3 minutes. Transfer to a large mixing bowl; add the asparagus, tomatoes, and hearts of palm.
- Whisk the lemon juice, olive oil, and 1 minced clove garlic together in a small bowl; season with salt and pepper. Pour the dressing over the salad and toss to coat. Sprinkle the bacon over the salad just before serving.
Nutrition Facts : Calories 173.2 calories, Carbohydrate 12.9 g, Cholesterol 17.2 mg, Fat 10.3 g, Fiber 2.8 g, Protein 8.8 g, SaturatedFat 2.1 g, Sodium 613.7 mg, Sugar 4.6 g
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
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.
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