Asparagus and Mushroom Salad

Asparagus and Mushroom Salad
In Michigan, we're spoiled when it comes to asparagus. Our asparagus, simply stated, is divine. It should be crisp, tender, flavorful, and not at all stringy. This is another wonderful course for hot weather - nourishing, high in fiber, and refreshing.

1 pound of fresh asparagus, trimmed and washed
½ pound fresh mushrooms, cleaned and trimmed
4 medium radishes, halved the long way then sliced crosswise
2 tablespoons fresh lemon juice
2 teaspoon Dijon mustard
1/3 cup extra virgin olive oil
Sea salt & freshly ground black pepper
1 bunch fresh watercress, stems trimmed and discarded
¼ pound piece fresh Parmesan at room temperature


Use a sharp knife to cut the asparagus diagonally into thin slices. Transfer to a large bowl.

Halve the large mushrooms and slice very thin. Add them with the radishes to the asparagus. Toss gently.


Using a small bowl, whisk together the lemon juice, the mustard, and the salt. Add the oil in a thin stream, whisking continually until emulsified.


Drizzle the dressing over the asparagus salad and toss gently, taking care to avoid breaking the vegetables in pieces.

Grind the pepper over the salad.

Spread some watercress on a platter and top it with the asparagus salad.


Using a vegetable peeler, shave about half of the Parmesan into curls over the salad.

Products suggested for this recipe:

Earthy Delights

2871 Jolly Road

Okemos MI 48864

tel 855.328.8732

fax 517.253.7366

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