Asparagus Mushroom Salad

Description

Delightful Asparagus Mushroom Salad

This delicious recipe for Asparagus Mushroom Salad was developed by my good friend Nicole, who is a serious cook and foodie.  She was  asked to bring a salad to a pot luck dinner and this was her offering.  I had one mouthful and I was hooked- I had to have the recipe.  I made it with her to record the recipe. Since that time I have served it many times.  It looks lovely in a large bowl or on a platter.  I like it best served warm with grilled steak, or it is also great with a poached egg on top!  This delightful Asparagus Mushroom Salad is sure to be a hit! Enjoy!

Printable Recipe

Cooking time: 40 minutes Yield: 10 cups of salad

Ingredients

	To Prepare the Salad
1/2 Cup	Roasted Garlic Olive Oil
4 Cups	Mushrooms – mixed fresh- crimea, oyster, shiitake, portobello, button
4 Cups	Asparagus – fresh, washed and trimmed, cut in 2″ pieces
1 Cup	Pecans – whole, washed and dried
1 Tbsp	Tuscan Herb Blend
To Taste	Salt – preferably fleur de sel
To Taste	Pepper – black, freshly ground
140 grams	Stilton- crumbled
	To Prepare the Dressing
1/2 Cup	Roasted Garlic Olive Oil
1/4 Cup	Balsamic Vinegar
1 Tbsp	Dijon Mustard
1 Tbsp	Maple Cappuccino Sauce
To Taste	Pepper- black, freshly ground

Instructions

Preparing the Mushrooms

Preheat the oven to 450F.  Wash and dry the mushrooms and slice them, being careful to slice large pieces because they will shrink to half size during the cooking process. Spread the mushrooms out on a baking sheet.  Toss in 1/2 of the Roasted Garlic Olive Oil, salt, pepper and Tuscan Herb Blend and mix throughout the mushrooms.  Place in the center of the preheated oven and allow to bake for 15- 20 minutes, turning once.  They should be sizzling but still moist when done.  Remove from oven.

Preparing the Asparagus

While the mushrooms are baking, spread the asparagus on a baking sheet.  Toss in the remaining Roasted Garlic Olive Oil, salt, pepper and Tuscan Herbs and mix throughout the asparagus.  Place on the upper rack of the oven and allow to bake for 5 – 10 minutes, turning once.  They should be cooked but firm when done, and if timed correctly both the asparagus and mushrooms will be done at the same time.  Remove from oven.

Preparing the Pecans

Using the stove top, on medium high heat with a non stick pan.  Add 1 Tbsp of Roasted Garlic Olive Oil to the pan.  When the oil is hot add the pecans.  Stir frequently to prevent burning.  The finished product should take about 2-3 minutes and should have a toasted texture.  Remove from heat.

Preparing the Dressing

Whisk 1/2 of the Roasted Garlic Olive Oil and Dijon mustard together.  When it is emulsified add the Maple Cappuccino Sauce.  Continue to whisk and add the remaining Roasted Garlic Olive Oil.  Whisk in the Balsamic Vinegar and pepper.  Taste and adjust seasoning.  Remember the stilton is salty so do not add salt until the salad is mixed.

Mixing the Salad

Toss the warm mushroom, asparagus, and dressing together.   Place in a large bowl or on a platter.  Top with the toasted pecans and crumbled cheese.  Serve it either warm or cold; with grilled steak, chicken, salmon, and a poached egg.