Asparagus And Mushroom Salad Recipes

ROASTED ASPARAGUS AND MUSHROOMS

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Lightly spray a cookie sheet with vegetable cooking spray.
• Place the asparagus and mushrooms in a bowl. Drizzle with the olive oil, then season with rosemary, salt, and pepper; toss well. Lay the asparagus and mushrooms out on the prepared pan in an even layer. Roast in the preheated oven until the asparagus is tender, about 15 minutes.

ASPARAGUS AND MUSHROOM SALAD

Steps:

• 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.
• Whisk together the lemon juice, salt and pepper, garlic and olive oil. Toss with the asparagus mixture and the slivered Parmesan, and serve.

ASPARAGUS & MUSHROOM SALAD

Steps:

• Snap woody end from asparagus spears, and cut in half on the diagonal. Blanch in boiling water for one minute. Drain, and plunge into cold water. Set aside.
• Place mustard, citrus juice, zest, garlic, pepper and honey in a saucepan over medium high heat. Bring to boil, then reduce the heat to low, adding mushrooms, and toss. Cool, take off heat.
• Remove mushrooms from sauce with slotted spoon and set aside.
• Return the sauce to heat, bring to boil then reduce the heat and simmer for 3-5 minutes, or until reduce and syrupy. Cool slightly.
• To serve, toss the mushrooms, spinach leaves, red pepper, red onion, and asparagus. Plate this salad mix, and drizzle with the citrus sauce.

ASPARAGUS AND MUSHROOM SALAD

Steps:

• Pomegranate Vinaigrette.
• Whisk the pomegranate molasses, vinegar, and 1/2 teaspoon of black pepper and salt in a medium bowl to blend.
• Gradually whisk in the oil.
• Season the dressing to taste with more salt and black pepper.
• SALAD.
• Cut the asparagus crosswise in half, then cut each piece lengthwise in half.
• Bring a large saucepan of water to a boil. Add the asparagus and cook just until it turns bright green, about 30 seconds.
• Immediately transfer the asparagus to a large bowl of ice water to stop cooking process. Let stand until cold.
• Drain the asparagus and pat completely dry.
• Roast the red and yellow bell peppers over a gas flame until lightly charred all over, about 10 minutes.
• Enclose the peppers in a plastic bag until cool enough to handle.
• Peel, seed and slice the peppers into 1/4-inch-wide strips.
• Pat the peppers dry to remove any excess liquid.
• Melt the butter and oil in a heavy large skillet over medium-high heat. Add the mushrooms and sauté for 2 minutes.
• Reduce the heat to medium and add the garlic and sauté until the liquid from the mushrooms evaporates and the mushrooms and garlic are golden brown, about 5 minutes.
• Transfer the mushrooms to a large bowl and cool to room temperature.
• Add the cooked asparagus, roasted peppers, onion, and tomatoes to the mushrooms.
• Cover and refrigerate until the salad is cold.
• Toss the salad with enough vinaigrette to coat, and season to taste with salt and pepper.
• Mound the salad on a platter. Sprinkle with the basil and serve.
• NOTE: pomegranate molasses and concentrated pomegranate juice can be found at Middle Eastern markets, most specialty foods stores, and in the ethnic section of some supermarkets. If using Concentrated juice, add a bit of sugar to offset bitterness.

GRILLED ASPARAGUS AND ROASTED MUSHROOM SALAD WITH TOASTED PECANS, BLUE CHEESE AND RED CHILE MUSTARD VINAIGRETTE

Steps:

• Heat olive oil in a large saute pan over high heat. Add mushrooms and cook until golden brown. Add thyme and season with salt and pepper. Toss asparagus with a few tablespoons of the vinaigrette and season with salt and pepper. Arrange 1/4 of the mushrooms in the center of each plate. Arrange asparagus around the mushrooms. Sprinkle pecans and blue cheese around the edge of the plate. Drizzle with more of the dressing.
• Whisk together mustard, ancho powder, salt and vinegar, slowly whisk in oil until emulsified. Season with more salt, to taste.

ASPARAGUS AND MUSHROOM SALAD WITH SHAVED PARMESAN

Steps:

• With a sharp knife, cut asparagus diagonally into very thin slices and transfer to a large bowl. Halve large mushrooms. Slice mushrooms very thin and add with radishes to asparagus. Toss salad gently.
• In a small bowl, whisk together lemon juice, mustard and salt. Add oil in a stream, whisking, and whisk until emulsified. Drizzle dressing over asparagus salad and toss gently. Grind pepper over salad.
• Spread watercress on a platter and top with asparagus salad. With a vegetable peeler, shave half to three-fourths of Parmesan into curls over salad, reserving remaining Parmesan for another use.

ASPARAGUS MUSHROOM SALAD

Steps:

• Cook asparagus in boiling salted water until crisp-tender; drain and rinse in cold water. , In a bowl, toss mushrooms with 3 tablespoons of lemon juice. Combine cream, paprika, salt, pepper and remaining lemon juice; whisk until smooth. Pour over mushrooms; toss to coat. , Line a large serving platter with romaine. Arrange the asparagus in spoke fashion with stems toward center. Spoon mushrooms into center. If desired, garnish with tomato wedges and paprika.

CREAMY MUSHROOM AND ASPARAGUS PASTA (GF)

Steps:

• Heat a large skillet over medium-high heat. Once hot, add olive oil (1 Tbsp as original recipe is written), garlic (4 cloves as original recipe is written), mushrooms, and asparagus. Season with a healthy pinch each salt and pepper and stir.
• Sauté for 3-4 minutes, stirring frequently, until the mushrooms are slightly browned and the asparagus is tender. Remove from skillet and set aside. (If you prefer more tender asparagus, cook longer. If you prefer it with more bite, cook 2-3 minutes.)
• At this time, bring a large pot of water to a boil and season generously with sea salt. Add pasta and cook according to package instructions, then drain and set aside.
• Lower heat on the skillet to low and add olive oil (2 Tbsp as original recipe is written) and minced garlic (4 cloves as original recipe is written). Sauté for 2-3 minutes, then remove from heat and set aside.
• To a blender add remaining raw minced garlic (2 cloves as original recipe is written), sautéed garlic (4 cloves as original recipe is written), vegan cream cheese, almond milk, vegan parmesan cheese, nutritional yeast, lemon juice, red pepper flake, and another healthy pinch sea salt and black pepper.
• Blend until creamy and smooth, scraping down sides as needed. Taste and adjust flavor as needed, adding more vegan parmesan cheese or nutritional yeast for cheesiness, raw garlic for zing, red pepper flake for heat, lemon juice for acidity/brightness, or salt for saltiness. Mix once more and add back to skillet.
• Heat the sauce over medium heat to warm until slightly bubbly, then reduce heat to low to keep warm. Stir occasionally.
• Add cooked drained pasta directly to the sauce along with sautéed asparagus and mushrooms. Toss to coat and enjoy immediately with additional vegan parmesan cheese. Fresh parsley would also make a fresh, colorful garnish.
• Best when fresh, though leftovers keep in the refrigerator up to 3 days. Reheat in the microwave or on the stovetop, adding a bit of almond milk if it's dried out.

MUSHROOM BARLEY AND ROASTED ASPARAGUS SALAD

Steps:

• Put the barley in a medium pot with water to cover by a few inches and salt it generously. Tie the thyme sprigs, parsley stems, and bay leaf together with a piece of kitchen twine and add to the pot, along with the lemon peel. Simmer, stirring occasionally, until tender, about 30 minutes. Drain and remove the herbs and lemon.
• Meanwhile, toss the mushrooms with 2 tablespoons of the lemon juice and 1/2 teaspoon of the salt in a large bowl. Whisk the remaining lemon juice with the mustard, remaining salt, and pepper, to taste, in a small bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick vinaigrette. Add the shallots.
• Toss the mushrooms, barley, and the dressing together. Stir in the chopped herbs. Set aside at room temperature for about 1 hour for the flavors to come together.
• Preheat the oven to 450 degrees F. Spread the spears in a single layer in a shallow baking pan, drizzle with olive oil, sprinkle with salt, and roll to coat thoroughly. Roast the asparagus until lightly browned and tender, about 10 minutes, giving the pan a good shake about halfway through.
• Spread the roasted asparagus on a serving platter. Spoon the barley salad on top and serve.
• Per Serving: Calories: 258; Total Fat: 14 grams; Saturated Fat: 2 grams; Protein: 7 grams; Total carbohydrates: 29 grams; Sugar: 4 grams; Fiber: 8 grams; Cholesterol: 0 milligrams; Sodium: 689 milligrams

WARM MUSHROOM, ROASTED ASPARAGUS AND WILD RICE SALAD WITH FETA

Steps:

• Bring the wild wild rice and broth to a boil, reduce the heat and simmer covered, until the rice is tender, about 50 minutes.
• About 30 minutes in, heat the oil in a pan.
• Add the onion and saute until tender, about 3-5 minutes.
• Add the garlic and saute until fragrant, about a minute.
• Add the mushrooms and saute until just caramelized, about 10-15 minutes, and season with salt and pepper to taste.
• Meanwhile, toss the asparagus in the oil along with some salt and pepper.
• Spread the asparagus out in a single layer on a baking dish and roast in a preheated 400F/200C oven until tender, about 10-15 minutes.
• Mix the wild rice, mushrooms, asparagus, dill and balsamic vinaigrette.
• Serve with the mushrooms and wild rice on a bed of salad greens, topped with roasted asparagus and garnished with crumbled feta.

SAUTEED ASPARAGUS WITH MUSHROOMS

Steps:

• In a large skillet, heat drippings over medium-high heat. Add asparagus, mushrooms and onion; cook and stir until tender, 10-12 minutes. Sprinkle with almonds and Greek seasoning; heat through.