Mushroom and Asparagus Salad
Mushroom and Asparagus Salad
Servings: 3 serving
Ingredients
- 1 lb mushroom (crimini or whatever is available), quarterd
- 1 lb asparagus , bottom cut off two inches
- 1 turnip , peeled and shaver
- 1 bunch green onion chopped large
- 5 cloves garlic , chopped
- 1 small zucchini halved, lengthwise and sliced thin
- one bunch chives small , cut long a inch
- 2 tbsp red wine vinegar
- 2 tbsp olive oil
Instructions
- Boil the the asparagus for 2 minutes, then dunk in an ice bath for 2 minutes (if you want them to look great, if you just want them to taste good you can skip the ice bath)
- Sautee the mushrooms in olive oil on high for about 5 minutes, tossing occasionally until dark brown, throw in the garlic and turnip and toss a couple times more
- Cut the asparagus into thirds (cut on an angle if you want them to look neat)
- throw everything in a big bowl, dump on the vinegar and toss til everything is good and coated.
