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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 approach this asparagus and mushroom salad formula with 8 elements which are definitely easy to have, and we have to process them at the very least through 3 methods. You should expend a while on this, so the resulting food could be perfect.
Ingredients requirements Asparagus and Mushroom Salad:
- Need 10 stalks Asparagus
- Need 1 pack Mushrooms (preferably button)
- Get 8 of Cherry tomatoes (or a tomato)
- You need 2 tbsp for ●Olive oil
- Get 1 1/2 tbsp for ●Vinegar or white wine vinegar
- Need 1/2 tbsp of ●Grainy mustard
- Make ready 1 - 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 step by step:
- 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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