ASPARAGUS MUSHROOM SALAD

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Asparagus Mushroom Salad image

When I served this as a main course for a luncheon with friends, everyone asked for the recipe. Occasionally I'll garnish the salad with toasted walnut halves instead of tomatoes to give it some crunch.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8-10 servings.

Number Of Ingredients 9

1 pound fresh asparagus
1 pound fresh mushrooms, sliced 1/4 inch thick
4 tablespoons lemon juice, divided
1 cup heavy whipping cream
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
1 bunch romaine, torn
Tomato wedges and additional paprika, optional

Steps:

  • Cook asparagus in boiling salted water until crisp-tender; drain and rinse in cold water. , In a bowl, toss mushrooms with 3 tablespoons of lemon juice. Combine cream, paprika, salt, pepper and remaining lemon juice; whisk until smooth. Pour over mushrooms; toss to coat. , Line a large serving platter with romaine. Arrange the asparagus in spoke fashion with stems toward center. Spoon mushrooms into center. If desired, garnish with tomato wedges and paprika.

Nutrition Facts :

*** Explore more Asparagus Mushroom Salad Recipes »

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