Ingredients for Fresh Balsamic Asparagus Salad
- Baby Asparagus
- Sliced Mushrooms
- Fresh Lemon Juice
- Balsamic Vinegar
- 1 teaspoon Dijon mustard
- 1 clove minced garlic
- Extra Virgin Olive Oil
- Fresh Ground Black Pepper
- 1/4 cup chopped fresh basil
- Parmesan Cheese
- Pinch of salt
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How to Make Fresh Balsamic Asparagus Salad
- Trim the tough ends from 1 pound of asparagus and cut into 1-inch pieces.
- Thinly slice 8 ounces of cremini mushrooms.
- In a small saucepan, simmer the asparagus in 1/2 cup of water with a pinch of salt until tender-crisp (about 5-7 minutes).
- While the asparagus simmers, whisk together 2 tablespoons of fresh lemon juice, 1 tablespoon of balsamic vinegar, 1 teaspoon of Dijon mustard, and 1 clove of minced garlic in a medium bowl.
- Gradually whisk in 1/4 cup of extra virgin olive oil and a generous grind of black pepper.
- Once the asparagus is cooked, drain it well and let it cool slightly.
- Gently toss the cooled asparagus with half of the dressing to coat evenly.
- In a separate bowl, toss the sliced mushrooms and 1/4 cup of chopped fresh basil with the remaining dressing.
- Arrange the dressed asparagus on a serving platter or individual plates.
- Spoon the mushroom and basil mixture over the asparagus.
- Season to taste with additional salt, if needed.
- Garnish with 1/4 cup of freshly grated Parmesan cheese (or mizithra) and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
9g
Fat
6g
Carbs
1g