Crisp Asparagus and Tender Mushroom Salad With A Light Balsamic Vinaigrette
Category: Soups & Salads | Blog URL: http://motherrimmy.com/wordpress/?p=4103
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.
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.
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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.
Yield:
6
Added:
Tuesday, January 12, 2010 - 6:50am
