Crisp Asparagus and Tender Mushroom Salad With A Light Balsamic Vinaigrette
By: Kristi Rimkus
Published: Tuesday, January 12, 2010 - 6:50am

Ingredients




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

Preparation

1 Steam asparagus until crisp tender and plunge into ice water to stop cooking. Drain on paper towel. Toss with mushrooms. 2 Combine remaining ingredients to make dressing and pour over vegetables. Season with salt and pepper to taste. 3 Refrigerate for one hour to chill, tossing after 30 minutes to distribute dressing.

About


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.