I’ve eaten antipasti like this all over Italy. Sometimes celery is substituted for asparagus, but there’s no need at this time of year. Both thick and thin stems will work.
Ingredients
- 1 pound asparagus
- ½ pound mushrooms, thinly sliced
- ¼ cup chopped fresh herbs, such as parsley, tarragon and chives
- 1 cup baby arugula
- 2 to 3 tablespoons fresh lemon juice (to taste)
- Salt
- freshly ground pepper to taste
- 1 small garlic clove, minced or pureed
- 5 tablespoons extra virgin olive oil
- 1 ounce slivered Parmesan
- Nutritional Information
Nutritional analysis per serving (4 servings)
217 calories; 19 grams fat; 3 grams saturated fat; 12 grams monounsaturated fat; 1 gram polyunsaturated fat; 7 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 7 grams protein; 4 milligrams cholesterol; 106 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Serves four to six
Preparation
- Steam the asparagus for three to five minutes, depending on how thick the stalks are. It should be tender but still have some bite. Rinse with cold water, and drain for a minute on a kitchen towel. Cut into 1-inch lengths. Place in a salad bowl, and toss with the mushrooms, herbs and arugula.
- Whisk together the lemon juice, salt and pepper, garlic and olive oil. Toss with the asparagus mixture and the slivered Parmesan, and serve.
- Advance preparation: You can assemble this several hours ahead through Step 1 and refrigerate. Toss with the dressing shortly before serving.
10 minutes
Dining and Cooking