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.

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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