Asparagus and Mushroom Herb Salad

Hadley Grass, looking good.

I have learned to love asparagus.  As a kid, it was my least favorite vegetable.  I’m pretty sure I made my little sister eat most of my share, sorry Elise!  Then one day I had baby asparagus, the thinnest, most tender little stalks lightly steamed and tossed with butter, lemon and salt, perfection!  Larger asparagus is great for the grill and you can even take a peeler to the ends to get rid of the toughest fibers.  This recipe from New York Times writer Martha Rose Shulman is an awesome summer salad.  Asparagus is an excellent, low-calorie source of vitamin K, folatevitamin C, vitamin A and such nutrients as tryptophan, manganese and fiber.

If you live in Massachusetts then you know that we also refer to asparagus as Hadley Grass as the area is famous for its abundant and superior asparagus.  This is a link to a Saveur article on what was once the asparagus capital of the world!  It’s worth the read and the trip to Hampshire County.

Asparagus, herbs, mushrooms and cheese, LOVE! I totally boosted this photo from The New York Times

Asparagus and Mushroom Salad

1 pound asparagus (Both thick and thin stems will work)

1/2 pound mushrooms, thinly sliced

1/4 cup chopped fresh herbs, such as parsley, tarragon and chives

1 cup baby arugula

2 to 3 tablespoons fresh lemon juice (to taste)

Salt and freshly ground pepper to taste

1 small garlic clove, minced or mashed

5 tablespoons extra virgin olive oil

1 ounce slivered Parmesan

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

Yield: Serves four to six.

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

Nutritional information per serving (four servings): 222 calories; 4 grams saturated fat; 2 grams polyunsaturated fat; 13 grams monounsaturated fat; 6 milligrams cholesterol; 8 grams carbohydrates; 3 grams dietary fiber; 5 grams TOTAL carbohydrates; 115 milligrams sodium (does not include salt to taste); 7 grams protein

Nutritional information per serving (six servings): 148 calories; 2 grams saturated fat; 1 grams polyunsaturated fat; 9 grams monounsaturated fat; 4 milligrams cholesterol; 5 grams carbohydrates; 2 grams dietary fiber; 3 grams TOTAL carbohydrates; 77 milligrams sodium (does not include salt to taste); 5 grams protein

Martha Rose Shulman is the author of “The Very Best of Recipes for Health.”

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1 Comment (+add yours?)

  1. Colleen
    Jun 21, 2011 @ 15:14:21

    This looks really good! And it’s healthy eating without even realizing it.

    Reply

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