Ingredients for Asparagus And Mushroom Salad
- 1/4 cup pomegranate molasses
- Balsamic Vinegar
- Ground Black Pepper
- 1/2 teaspoon salt
- Olive Oil
- 1 pound asparagus
- Red Bell Pepper
- Yellow Bell Pepper
- 1 tablespoon butter
- Shiitake Mushrooms
- 2 cloves minced garlic
- Red Onion
- 1 cup cherry tomatoes
- Fresh Basil
How to Make Asparagus And Mushroom Salad
- **Pomegranate Vinaigrette:**
- 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.
- Gradually whisk in 1/2 cup extra virgin olive oil.
- Taste and adjust seasoning with salt and pepper as needed.
- **Salad:**
- Snap off the tough ends of 1 pound asparagus. Cut each spear in half crosswise, then cut each half lengthwise in half.
- Bring a large pot of salted water to a boil. Add asparagus and cook for 30 seconds, until bright green.
- Immediately transfer asparagus to a bowl of ice water to stop the cooking process. Let stand until completely cold.
- Drain asparagus and pat completely dry.
- 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).
- Place peppers in a plastic bag to cool. Once cool enough to handle, peel, seed, and slice into 1/4-inch wide strips.
- Pat peppers dry.
- Melt 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium-high heat.
- Add 8 ounces sliced cremini mushrooms and sauté for 2 minutes.
- Reduce heat to medium, add 2 cloves minced garlic, and sauté until mushrooms release their liquid and are golden brown (about 5 minutes).
- Transfer mushrooms to a large bowl and let cool to room temperature.
- Add the cooked asparagus, roasted peppers, 1/2 cup thinly sliced red onion, and 1 cup cherry tomatoes to the mushrooms.
- Cover and refrigerate until chilled.
- Before serving, toss the salad with enough vinaigrette to coat. Season with salt and pepper to taste.
- Mound the salad on a platter, sprinkle with 1/4 cup fresh basil leaves, and serve immediately.
Chef's Tip for Extra Flavor
Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
20g
Fat
20g
Carbs
4g