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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.
Alright, don’t linger, let’s task this asparagus and mushroom salad formula with 8 elements which are definitely easy to find, and we have to process them at the very least through 3 actions. You should invest a while on this, so the resulting food could be perfect.
Ingredients requirements Asparagus and Mushroom Salad:
- Make ready 10 for stalks Asparagus
- You need 1 pack Mushrooms (preferably button)
- You need 8 for Cherry tomatoes (or a tomato)
- Prepare 2 tbsp - ●Olive oil
- Prepare 1 1/2 tbsp - ●Vinegar or white wine vinegar
- Give 1/2 tbsp ●Grainy mustard
- Get 1 of Salt and pepper
- Take 1 - Lemon juice
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.
Asparagus and Mushroom Salad making process:
- Chop the mushrooms into 2-3 mm thick slices. Cook the asparagus in boiling water. Diagonally cut them into 4-5 cm lengths.
- Combine the ● ingredients. Once the asparagus cools, combine with the mushrooms, and mix evenly with the ● dressing.
- Add the cherry tomatoes after cutting them in half. Season with salt and pepper and serve.
An easy to make Asian style Asparagus and Mushroom Salad. Cook asparagus in boiling salted water until crisp-tender; drain and rinse in cold water. 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.
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