Asparagus and Mushroom Salad with Parmesan Crisps features salty, crunchy crisps with a fresh vegetables coated in a citrusy vinaigrette. In order to create substantial asparagus quarters you will need to find medium to large sprouts. Alternatively, the thinnest asparagus can be used as is.
Asparagus and Mushroom Salad with Parmesan Crisps
(Mark Kelly, 2014)
Serves 4 to 8
4 oz. Parmesan, grated
1 large bunch medium asparagus, blanched and chilled
½ lb white mushrooms
2 Tbsp minced chives
2 garlic cloves, minced finely
4 Tbsp extra-virgin olive oil
2 Tbsp fresh lemon juice
Freshly ground black pepper
Preheat oven to 400F.
Mix the grated Parmesan with salt and pepper. Line a rimmed baking sheet with parchment paper or a silicon sheet. Spoon the grated Parmesan in 1-tablespoon mounds on the sheet; press lightly to flatten. Bake until the cheese is melted and browned, about 8 minutes. Remove from oven; cool and transfer the crisps to a rack.
Quarter the blanched asparagus lengthwise. Trim the bottom from the mushroom stems so they will sit flat on a cutting surface. Slice the mushrooms as thin as possible.
Place the chives and garlic in a small bowl; cover with oil. Add the lemon juice and 1 teaspoon of salt; whisk until smooth.
Gently toss the asparagus and mushrooms with the vinaigrette to lightly coat the vegetables.
To serve, divide the salad on serving plates; season with freshly ground black pepper, and garnish with the Parmesan crisps.