ASPARAGUS AND MUSHROOM SALAD WITH SHAVED PARMESAN

Asparagus and Mushroom Salad With Shaved Parmesan image

Provided by Scoutie

Time 25m

Yield 6 serving(s)

Number Of Ingredients 10

1 lb medium to thick asparagus, trimmed
1/2 lb mushroom, stems trimmed even with caps
4 medium radishes, halved lengthwise and sliced thin crosswise
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/3 cup extra virgin olive oil
fresh ground black pepper
1 bunch watercress, coarse stems discarded
1/4 lb piece parmesan cheese, room temperature

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 1/2 to 3/4 of Parmesan into curls over salad, reserving remaining Parmesan for another use.

Nutrition Facts : Calories 215.7, Fat 17.8, SaturatedFat 5, Cholesterol 16.6, Sodium 517.1, Carbohydrate 5.8, Fiber 2, Sugar 2, Protein 10.5

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