Asparagus And Mushroom Salad Recipe

How to Make Asparagus And Mushroom Salad

1. **Pomegranate Vinaigrette:**
2. In a medium bowl, whisk together 1/4 cup pomegranate molasses, 2 tablespoons red wine vinegar, 1/2 teaspoon black pepper, and 1/2 teaspoon salt.
3. Gradually whisk in 1/2 cup extra virgin olive oil.
4. Taste and adjust seasoning with salt and pepper as needed.
5. **Salad:**
6. Snap off the tough ends of 1 pound asparagus. Cut each spear in half crosswise, then cut each half lengthwise in half.
7. Bring a large pot of salted water to a boil. Add asparagus and cook for 30 seconds, until bright green.
8. Immediately transfer asparagus to a bowl of ice water to stop the cooking process. Let stand until completely cold.
9. Drain asparagus and pat completely dry.
10. Roast 1 red bell pepper and 1 yellow bell pepper over a gas flame or under a broiler until charred all over (about 10 minutes).
11. Place peppers in a plastic bag to cool. Once cool enough to handle, peel, seed, and slice into 1/4-inch wide strips.
12. Pat peppers dry.
13. Melt 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium-high heat.
14. Add 8 ounces sliced cremini mushrooms and sauté for 2 minutes.
15. Reduce heat to medium, add 2 cloves minced garlic, and sauté until mushrooms release their liquid and are golden brown (about 5 minutes).
16. Transfer mushrooms to a large bowl and let cool to room temperature.
17. Add the cooked asparagus, roasted peppers, 1/2 cup thinly sliced red onion, and 1 cup cherry tomatoes to the mushrooms.
18. Cover and refrigerate until chilled.
19. Before serving, toss the salad with enough vinaigrette to coat. Season with salt and pepper to taste.
20. Mound the salad on a platter, sprinkle with 1/4 cup fresh basil leaves, and serve immediately.