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Asparagus Mushroom Salad

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.
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    8-10 servings


  • 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


  • 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.

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