Mushroom and Asparagus Salad

Mushroom and Asparagus Salad

Cook Time30 minutes
Total Time30 minutes
Course: Salad
Cuisine: American
Servings: 3 serving


  • 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


  • 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.