Earthy Delights Recipe

White Asparagus & Roasted Mushroom Salad

White Asparagus & Roasted Mushroom Salad
This is a particularly excellent recipe because it is so versatile and mixes several unusual flavors. Arugula has a peppery flavor that mixes with the asparagus, the mushrooms, and the garlic to create a dream salad. This is not a difficult recipe. It takes only minutes to put together and it makes a spectacular first course, or a side dish to an elegant dinner.

10 fresh white asparagus spears
1 pound assorted mushrooms (preferably fresh Chanterelle mushrooms, Trumpet Royale mushrooms, fresh Lobster mushrooms) - cleaned and trimmed and cut into bite-sized pieces
1 large red onion cut into 8 wedges
1 garlic clove, smashed but not diced or broken up
2 sprigs fresh thyme
ΒΌ cup extra virgin olive oil
sea salt and freshly ground black pepper
2 Tbsp red wine vinegar
1 bunch frisee, cut into bite-sized pieces
1 bunch arugula, torn into bite-sized pieces (about two cups)
2 oz shaved Parmesan


Preheat the oven to 550 degrees, or the highest setting.

Break the tough ends off of the asparagus.

Place the mushrooms in a gratin or other baking dish with the asparagus, onion, garlic, and thyme.

Toss with the olive oil and sprinkle with salt and pepper.

Roast the veggies, turning a few times to ensure even browning.

Cook for about 20 minutes, or until the vegetables are fork tender.

Transfer the vegetables and their cooking juices to a large bowl.

Add the vinegar and a bit more salt and pepper if needed.Toss well and taste for seasoning.

Add the greens and toss well. Scatter the Parmesan on top and serve at once.