White Asparagus & Roasted Mushroom Salad

This is a particularly excellent recipe because it mixes several unusual flavors that you may not have tried before. Arugula deserves an entire chapter all on its own - it has a peppery flavor that zings salads and leaves the uninitiated wondering what it is that tastes so "different" in the greens. Well, the arugula in this salad mixes all up 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 ma

Ingredients:

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
¼ cup extra virgin olive oil
Kosher Salt and freshly ground black pepper
2 tablespoons red wine vinegar
1 bunch frisee, cut into bite-sized pieces
1 bunch arugula, torn into bite-sized pieces (about two cups)
2 ounces shaved Parmesan

Preparation:

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.

Directions:
This is a particularly excellent recipe because it mixes several unusual flavors that you may not have tried before. Arugula deserves an entire chapter all on its own - it has a peppery flavor that zings salads and leaves the uninitiated wondering what it is that tastes so "different" in the greens. Well, the arugula in this salad mixes all up 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. If you want my suggestion for an excellent main course to go with it, grill a rack of lamb until it's medium rare and serve it with steamed fingerling potatoes tossed with parsleyed butter.

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White Asparagus & Roasted Mushroom Salad

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