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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
  • Dressing:
  • 1/3 c. olive oil
  • juice of 1 lemon
  • salt and pepper


  1. 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.
  2. 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.
  3. Combine the ingredients for the dressing and add to the bowl. Toss together and serve.