Wednesday, June 22, 2011

Quick, before it's gone!

Asparagus season is coming to a close, and soon there will be nothing but supermarket stuff shipped in from who knows where. Last Saturday only one vendor at our main farmers' market still had the tasty, local crop. This salad with thinly sliced raw mushrooms, a handful of herbs (I used oregano and parsley) and a lemony vinaigrette was a great way to use it.
Feel free to substitute spinach or your favorite lettuce for the arugula.

Recipe: Asparagus and Mushroom Salad
(serves 4-6)

1 pound asparagus
1/2 pound mushrooms, thinly sliced
1/4 cup chopped fresh herbs, such as parsley, tarragon and chives
1 cup baby arugula
2 to 3 tablespoons fresh lemon juice (to taste)
Salt and freshly ground pepper to taste
1 small garlic clove, minced or pureed
5 tablespoons extra virgin olive oil
1 ounce slivered Parmesan

1. Steam the asparagus for three to five minutes, depending on how thick the stalks are. It should be tender but still have some bite. Rinse with cold water, and drain for a minute on a kitchen towel. Cut into 1-inch lengths. Place in a salad bowl, and toss with the mushrooms, herbs and arugula.
2. Whisk together the lemon juice, salt and pepper, garlic and olive oil. Toss with the asparagus mixture and the slivered Parmesan, and serve.

Source: New York Times

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