Asparagus and Mushroom Salad with Shaved Parmesan Recipe

Asparagus and Mushroom Salad with Shaved Parmesan Recipe

  • 1 pound medium to thick asparagus, trimmed
  • 1/2 pound mushrooms, stems trimmed even with caps
  • 4 medium radishes, halved lengthwise and sliced thin crosswise
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon salt, or to taste
  • 1/3 cup extra-virgin olive oil
  • freshly ground black pepper to taste
  • 1 bunch watercress, coarse stems discarded
  • a 1/4-pound piece Parmesan cheese at room temperature
  1. With a sharp knife, cut asparagus diagonally into very thin slices and transfer to a large bowl. Halve large mushrooms. Slice mushrooms very thin and add with radishes to asparagus. Toss salad gently.
  2. In a small bowl, whisk together lemon juice, mustard and salt. Add oil in a stream, whisking, and whisk until emulsified. Drizzle dressing over asparagus salad and toss gently. Grind pepper over salad.
  3. Spread watercress on a platter and top with asparagus salad. With a vegetable peeler, shave half to three-fourths of Parmesan into curls over salad, reserving remaining Parmesan for another use.
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