The crisp texture and herbaceous flavor of the asparagus tastily contrasts with the spongy texture and earthy flavor of mushrooms. Kissed with a lively lemon dressing, this dish makes a perfect appetizer, small plate or even a light entree. Go with the green from California; your customers will come back for more.
Makes 12 servings
1/4 cup fresh lemon juice
2 cloves garlic, chopped finely
1/4 teaspoon crushed red pepper
salt to taste
olive oil as needed
2 pounds jumbo fresh California asparagus, trimmed
freshly ground black pepper to taste
1 pound crimini or white mushrooms
3 ounces shaved Parmesan cheese
Whisk together lemon juice, garlic, crushed red pepper, and 1/2 teaspoon salt; whisk in 1/2 cup olive oil, reserve.
Brush asparagus with olive oil. Grill, turning frequently, until lightly browned and just tender-crisp, about 5 minutes. Season with salt and pepper; cool, then cut at an angle in 1 1/2-inch pieces.
Just Before Service:
Slice mushroom about 1/4-inch thick. Toss mushroom with reserved asparagus and vinaigrette.
Per Order:
Mound 1 1/2 cups salad on a serving plate or shallow bowl. Garnish with Parmesan shavings.
Source: California Asparagus Commission