Serve this in radicchio cups or on a bed of spring greens."  Asparagus Mushroom Salad w/ Vinaigrette2 large egg yolk 2 to 3 shallots, chopped 2 cloves garlic, chopped 3 cups extra virgin olive oil 1/2 cup fresh lemon juice 1 cup balsamic vinegar 1 cup minced fresh basil salt freshly ground pepper 2 lbs asparagus, blanched & chilled 1 medium red onion, diced 1/2 cup diced tomatoes 1/4 cup chopped fresh parsley 24 radicchio leaves 8 oz. crimini mushrooms, (brown caps), sliced paper thin or white mushrooms With machine running, add the oil slowly in a thin steady stream. Transfer to a small bowl and whisk in the lemon juice, vinegar, and basil. Season with salt and pepper. Cover and refrigerate. 2. When ready to serve, cut the asparagus diagonally into 1-inch pieces. Combine with the mushrooms, onion, tomato, and parsley. Toss with vinaigrette and season with salt and pepper. 3. Mound asparagus-mushroom salad into radicchio cups and place on a serving platter. Tips: Blanch asparagus by placing them in boiling water 1 to 2 minutes. Plunge into ice water, drain, and chill. |
