(since 1999)


RECIPE SECTION - Over 10,000 Recipes

Home   |   Articles   |   Food_Trivia   |   Today_in_Food_History   |   Food_Timeline   |   Recipes   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_& Tours   |   Food_Trivia_Quizzes   |   Food Poems   |   Free_Magazines   |   Food Festivals & Events

You are here > Home

RECIPESSalad RecipesVegetable Salads pg 1 >  Asparagus & Mushroom Salad


FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.


Culinary Schools & Cooking Classes
From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide



Shiitake mushrooms are not only delicious, they’re quite hearty. Unlike other mushrooms, they keep their meaty texture when cooked, and their flavor lends a particular vividness to the asparagus and grilled peppers. Cremini mushrooms will work, too, though I prefer the shiitake.
Serves 6

Pomegranate Vinaigrette

• 1 tablespoon pomegranate molasses
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon ground black pepper, plus more to taste
• 1/2 teaspoon salt, plus more to taste
• 3 tablespoons olive oil

• 1-1/2 pounds asparagus, trimmed
• 1 red bell pepper
• 1 yellow bell pepper
• 2 tablespoons butter
• 2 tablespoons olive oil
• 8 ounces shiitake mushrooms, stemmed and sliced
• 2 tablespoons minced garlic
• 1 small red onion, thinly sliced
• 2 tomatoes cut into 1/2-inch pieces (rough dice)
• Salt and ground black pepper, to taste
• 1/4 cup thinly sliced fresh basil

To make the pomegranate vinaigrette
Whisk the pomegranate molasses, vinegar, and 1/2 teaspoon each of black pepper and salt in a medium bowl to blend. Gradually whisk in the oil. Season the dressing to taste with more salt and black pepper.

To make the salad
Cut the asparagus in half  crosswise, then cut each piece in half lengthwise. Bring a large saucepan of water to a boil. Add the asparagus and cook just until it turns bright green, about 30 seconds. Immediately transfer the asparagus to a large bowl of ice water. Let stand until cold. Drain the asparagus and pat completely dry.

Roast the red and yellow bell peppers over a gas flame until lightly charred all over, about 10 minutes. Enclose the peppers in a plastic bag until cool enough to handle. Peel, seed, and slice the peppers into 1/4-inch-wide strips. Pat the peppers dry to remove any excess liquid.

Melt the butter and oil in a heavy large skillet over medium-high heat. Add the mushrooms and sauté for 2 minutes. Reduce the heat to medium. Add the garlic and sauté until the liquid from the mushrooms evaporates and the mushrooms and garlic are golden brown, about 5 minutes. Transfer the mushrooms to a large bowl and cool to room temperature. Add the cooked asparagus, roasted peppers, onion, and tomatoes to the mushrooms. Cover and refrigerate until the salad is cold.

Toss the salad with enough vinaigrette to coat, and season to taste with salt and pepper. Mound the salad on a platter. Sprinkle with the basil and serve.

Cook’s Notes
Immersing asparagus in ice water stops it from cooking and prevents it from discoloration. To keep the colors bright, toss the salad with the vinaigrette just before serving.

(March 2005; 2nd printing March 2008; $35.00/hardcover)



  Vegetable Salads pg 1   |   Artichoke Heart & Asparagus Salad   |   Artichoke, Lima Bean, Fennel Salad   |   Artichoke Rice Salad   |   Artichoke, Roasted Red Pepper Salad   |   Arugula Radicchio Orange & Drd Plums   |   Asian Salad, Sweet & Sour Vinaigrette   |   Asparagus & Bean Salad   |   Asparagus Salad Medley   |   Asparagus Salad, Marinated   |   Asparagus & Mushroom Salad   |   Asparagus Tossed Salad   |   Avocado Blueberry Salad   |   Avocado & Citrus Spinach Salad   |   Avocado Mango Salad   |   Avocado Tomato Salad   |   Baby Greens Salad with Grapefruit   |   Baby Greens with Figs & Blue Cheese   |   Bird's Nest Salad (1895)   |   BEAN SALADS >>>>>   |   Maria's Beet Salad   |   Beet Salad   |   Beet, Fennel & Radish Salad   |   Beet Salad with Sherry Vinaigrette   |   Beet and Apple Salad   |   Beet Currant Salad, Apple Vinaigrette   |   Beet Salad with Garlic   |   Beet Salad, Balsamic Roasted   |   Beet & Goat Cheese Salad   |   Beet Salad with Goat Cheese & Walnuts   |   Beet Salad with Horseradish   |   Beets, Pickled Beet Salad   |   Beets, Roasted Baby Beet Salad   |   Beets, Roasted Beet & Fennel Salad   |   Beets with Vinaigrette   |   Bitter Greens Salad   |   Broccoli Salad   |   Broccoli Endive Salad   |   Broccoli, Layered Broccoli Salad   |   Broccoli & Olive Salad   |   Broccoli Raisin Salad   |   Broccoli with Red Pepper Dressing   |   Broccoli with Sundried Tomatoes   |   Broccoli Walnut Salad  
  Home   |   About Us & Contact   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2024  James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.     Please take the time to request permission. Logo


Popular Pages