Fresh asparagus and mushrooms make a great salad.
Anyone who lives in the north and has dealt with inches or I should say FEET of snow this past winter is excited to see the crocus pop up in the Spring. I remember when we lived in Iowa and had 120 days of snow cover and spotting our first crocus popping up through the snow and I knew that Spring was just around the corner. Now summer is here and I’m looking for more salad recipes to try with our great bar-b-q that my husband will be doing all summer long. This would be a great additional to your Memorial Day celebration. Happy Memorial Day to everyone!
Asparagus is one of those Spring vegetables that I can hardly wait for because I know the price will get much lower than what I have to pay in the winter months. The day I made this recipe I paid $1.77/lb. So, I have quite a few asparagus recipes I’m going to be posting.
Most people tend to think that only the tiny thin asparagus is tender but that’s not true. I have bought asparagus as thick has my finger and it has been just as tender as the thinner variety. You will also see white asparagus and when we were at a farmer’s market in Chicago last spring, we bought some purple asparagus which was beautiful and wonderful. Now that would make a pretty salad, purple, green and white asparagus. That is, if you could find all three varieties at the same time.
Isn’t this beautiful purple asparagus? We picked this up at a farmer’s market in Chicago.
Grilled asparagus makes an appearance at many of our “grilled” meals because I can simply give it to my husband and he can throw it on the grill. He hasn’t perfected his grilling of asparagus and corn yet, seems like it gets a little to brown/black for my taste. I can’t complained too loudly because he makes the very best of all kinds of bar-b-q. He has perfected that skill quite well. So, this year, I’m going to give him a few lessons on grilling vegetables.
Besides grilling asparagus I have steamed it, broiled it, wrapped it in proscuitto for a cold appetizer. I have wrapped it in proscuitto then phyllo and baked it for an appetizer with a lemon dipping sauce. I use to make this Swiss Asparagus Casserole that called for “canned” asparagus. I know, I know, who would eat canned asparagus when you can have fresh. But that casserole is really good and one day I will try it with the fresh asparagus. I love making asparagus finger sandwiches for teas I have catered.
I love boiled eggs in salads and when I came across this recipe years ago, I drooled at the thought of asparagus and boiled eggs together, and it’s great having another salad recipe to add to my repertoire.
Blanch the chopped asparagus a few minutes to bring out the bright green color
I think the best dressings are simple and nothing more than olive oil and lemon juice.
Asparagus and Mushroom Salad
- 2 lbs. asparagus
- 2 Tbsp. olive oil
- 1/2 c. white onion thinly sliced
- 1 clove garlic crushed
- 1/2 lb. mushrooms sliced
- 2 Tbsp. fresh shaved Parmesan cheese
- 3 hard boiled eggs coarsely grated
- 1/3 c. olive oil
- juice of 1 lemon
- salt and pepper
- Break off the tough woody ends of the asparagus and discard. Cut the asparagus into 1 1/2 pieces on an angle. Bring water to boil and add pinch of salt and 1 tablespoon of the olive oil. Blanch the asparagus a couple of minutes until barely tender. Drain and rinse. Place in a bowl with the onions.
- Heat a frying pan and add the remaining 1 tablespoon of oil, the garlic, and the mushrooms. Saute 2-3 minutes until just tender, allow to cool,and add to the asparagus and onion. Add the cheese and the grated egg.
- Combine the ingredients for the dressing and add to the bowl. Toss together and serve.
kaye mckiaskleMay 30, 2011 at 8:54 am
This looks delicious!!! I’m going to the grocery store now.
SherryMay 30, 2011 at 6:28 pm
Hi Kaye, they were delicious. We are headed to Missouri on Thursday. Hope to see you sometime while there. — Sherry