Asparagus and Mushroom Salad

By Martha Rose Shulman

Asparagus and Mushroom Salad
Andrew Scrivani for The New York Times
Total Time
10 minutes
Rating
5(251)
Comments
Read comments

I’ve eaten antipasti like this all over Italy. Sometimes celery is substituted for asparagus, but there’s no need at this time of year. Both thick and thin stems will work.

Featured in: Asparagus With an Italian Twist

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:Serves four to six
  • 1pound asparagus
  • ½pound mushrooms, thinly sliced
  • ¼cup chopped fresh herbs, such as parsley, tarragon and chives
  • 1cup baby arugula
  • 2 to 3tablespoons fresh lemon juice (to taste)
  • Salt
  • freshly ground pepper to taste
  • 1small garlic clove, minced or pureed
  • 5tablespoons extra virgin olive oil
  • 1ounce slivered Parmesan
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

151 calories; 13 grams fat; 2 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 6 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 5 grams protein; 334 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    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.

  2. Step 2

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

Tip
  • Advance preparation: You can assemble this several hours ahead through Step 1 and refrigerate. Toss with the dressing shortly before serving.

Ratings

5 out of 5
251 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Lewis

Great salad. We added diced red bell pepper which gave it more color and a little sweetness.

Doren

This was lovely. I used the herbs I had on hand, a strange combination of parsley, basil, and dill. Tasted so fresh - just like Spring!

Nancy

Wow! This was great. I used chives and oyster mushrooms. I cooked the mushrooms in some butter (with salt and pepper) until somewhat dry before adding to the salad but otherwise made it as directed.

Bob

A lovely recipe. I made it exactly as spelled out with the only exception being I added the zest from the 1/2 large lemon I squeezed to make the dressing. This was a wonderful complement to an eggplant Parmesan main dish. Rather than seek out more exotic mushrooms, I used some good looking white button mushrooms that visually worked well in the salad and tasted just fine in the mix. Added a touch more Arugula to get the ratio right. Used a high quality imported Italian Parmesan shaved by hand.

Joy

Fantastic salad! I ended up sautéing the mushrooms with some olive oil, salt, and pepper per the suggestion of other comments. Never too many herbs!

Millie Bianco

This was too much green for me. I thought it needed-counterbalance.

Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.