{"id":7655,"date":"2011-05-28T04:00:56","date_gmt":"2011-05-28T11:00:56","guid":{"rendered":"http:\/\/rosemaryandthegoat.com\/?p=7655"},"modified":"2019-10-19T11:16:05","modified_gmt":"2019-10-19T18:16:05","slug":"asparagus-and-mushroom-salad","status":"publish","type":"post","link":"https:\/\/rosemaryandthegoat.com\/?p=7655","title":{"rendered":"Asparagus and Mushroom Salad"},"content":{"rendered":"

Fresh asparagus and mushrooms make a great salad.<\/span><\/strong><\/p>\n

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!<\/p>\n

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.<\/p>\n

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.<\/p>\n

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\"\"<\/a>Isn’t this beautiful purple asparagus? We picked this up at a farmer’s market in Chicago.<\/p>\n

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.<\/p>\n

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.<\/p>\n

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.<\/p>\n

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\"\"<\/a>Blanch the chopped asparagus a few minutes to bring out the bright green color<\/p>\n

\"\"<\/a>I think the best dressings are simple and nothing more than olive oil and lemon juice.<\/p>\n

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Asparagus and Mushroom Salad<\/h2>\n\t
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Ingredients<\/h3>\n\t\t\t\t
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  • \n\t\t\t\t\t\t\t\t\t\t2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tlbs.<\/span>\n\t\t\t\t\t\t\t\t\t\tasparagus<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tTbsp.<\/span>\n\t\t\t\t\t\t\t\t\t\tolive oil<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1\/2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tc.<\/span>\n\t\t\t\t\t\t\t\t\t\twhite onion<\/span>\n\t\t\t\t\t\t\t\t\t\tthinly sliced<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tclove<\/span>\n\t\t\t\t\t\t\t\t\t\tgarlic<\/span>\n\t\t\t\t\t\t\t\t\t\tcrushed<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1\/2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tlb.<\/span>\n\t\t\t\t\t\t\t\t\t\tmushrooms<\/span>\n\t\t\t\t\t\t\t\t\t\tsliced<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tTbsp.<\/span>\n\t\t\t\t\t\t\t\t\t\tfresh shaved Parmesan cheese<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t3<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\thard boiled eggs<\/span>\n\t\t\t\t\t\t\t\t\t\tcoarsely grated<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tDressing:<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1\/3<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tc.<\/span>\n\t\t\t\t\t\t\t\t\t\tolive oil<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tjuice of 1 lemon<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tsalt and pepper<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ul>\n\t\t<\/div>\n\t \t \t<\/div>\n\t\t\t
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    Instructions<\/h3>\n\t\t\t\t
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    1. \n\t\t\t\t\t\t\t\t\t\t
      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. \u00a0Blanch the asparagus a couple of minutes until barely tender. Drain and rinse. Place in a bowl with the onions.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    2. \n\t\t\t\t\t\t\t\t\t\t
      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.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    3. \n\t\t\t\t\t\t\t\t\t\t
      Combine the ingredients for the dressing and add to the bowl. Toss together and serve.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ol>\n\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t<\/div>\n<\/div>\n
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