Asparagus Mushroom Salad Recipe

Asparagus Mushroom Salad Recipe photo by Taste of Home

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When I served this as a main course for a luncheon with friends, everyone asked for the recipe. Occasionally I'll garnish the salad with toasted walnut halves instead of tomatoes to give it some crunch.

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Asparagus Mushroom Salad Recipe

Prep/Total Time: 20 min.

Yield: 8-10 Servings

10 10 20

Ingredients

1 pound fresh asparagus
1 pound fresh mushrooms, sliced 1/4 inch thick
4 tablespoons lemon juice, divided
1 cup heavy whipping cream
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
1 bunch romaine, torn
Tomato wedges and additional paprika, optional

Directions

Cook asparagus in boiling salted water until crisp-tender; drain and rinse in cold water.
In a bowl, toss mushrooms with 3 tablespoons of lemon juice. Combine cream, paprika, salt, pepper and remaining lemon juice; whisk until smooth. Pour over mushrooms; toss to coat.
Line a large serving platter with romaine. Arrange the asparagus in spoke fashion with stems toward center. Spoon mushrooms into center. If desired, garnish with tomato wedges and paprika. Yield: 8-10 servings.

Nutritional Facts 1 serving (1 each) equals 106 calories, 9 g fat (6 g saturated fat), 33 mg cholesterol, 135 mg sodium, 5 g carbohydrate, 2 g fiber, 3 g protein.

Originally published as Asparagus Mushroom Salad in Country Extra May 1996, p49