Here’s a great recipe I found online at www.recipezaar.com. I had bought some asparagus yesterday and had plenty of fresh basil and mushrooms. I always seem to steam asparagus and serve it with lemon butter. I marinated this salad for 6 hours and the taste was quite delicious. I think the dressing could be used in other salads and maybe for a salmon or chicken breast marinade.
Fresh Balsamic Asparagus Salad
1 lb baby asparagus
4 ounces sliced mushrooms
1 tablespoon fresh lemon juice
1 tablespoon balsamic vinegar, or more to taste
1 teaspoon Dijon mustard
1 clove garlic, crushed
3 tablespoons extra virgin olive oil
1/8 teaspoon fresh ground black pepper
1/2 cup loosely packed chopped basil
2 tablespoons grated parmesan cheese or mizithra cheese
Salt, to taste
- Trim the asparagus (keeping the darker green and less fibrous parts) and cut into 1-inch pieces.
- Thinly slice the mushrooms.
- Simmer the asparagus in 1/2 cup of water with a pinch of salt until it is tender (about 10-13 minutes).
- While the asparagus is simmering, whisk the lemon juice, vinegar, Dijon mustard, and garlic together.
- Gradually add the olive oil and then the black pepper.
- Once you have drained the asparagus and let it cool, gently toss it with half of the dressing to coat it well.
- Toss the remaining dressing with the basil and the mushrooms, and sprinkle the mixture over the asparagus.
- Season to taste with salt, garnish with freshly grated Parmesan or Mizithra cheese, and serve.