Crisp Asparagus and Tender Mushroom Salad With A Light Balsamic Vinaigrette

Foodista Cookbook Entry

Category: Soups & Salads | Blog URL:

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.


1 1/2 pounds asparagus, thinner stalks with ends trimmed
1/2 pound button mushrooms, small, ends trimmed
2 cloves garlic, minced
1/4 cup balsamic vinegar
1/4 cup water
1 1/2 tablespoons sugar
2 tablespoons walnut oil
salt and pepper to taste


Steam asparagus until crisp tender and plunge into ice water to stop cooking. Drain on paper towel. Toss with mushrooms.
Combine remaining ingredients to make dressing and pour over vegetables. Season with salt and pepper to taste.
Refrigerate for one hour to chill, tossing after 30 minutes to distribute dressing.


When I was shopping the other day, the produce section had the cutest (probably not the best culinary description of food, but true) button mushrooms. They were small and perfectly shaped. I had to find something to do with them.

Then I rounded the corner and guess what? Asparagus was on sale for $1.99 a pound. Perfect!

This simple salad is crispy and garlicky. Be sure to allow the veggies to marinade so they absorb all that garlicky goodness.




Tuesday, January 12, 2010 - 6:50am


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