Asparagus And Mushroom Salad With Shaved Parmesan

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• Servings: 6
• 1 lb medium to thick asparagus, trimmed
• 1/2 lb mushroom, 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
• 1/3 cup extra virgin olive oil
• fresh ground black pepper
• 1 bunch watercress, coarse stems discarded
• 1/4 lb piece parmesan cheese, room temperature

Recipe

• 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 1/2 to 3/4 of parmesan into curls over salad, reserving remaining parmesan for another use.