ASPARAGUS SALAD WITH PARMESAN DRESSING

ASPARAGUS SALAD WITH PARMESAN DRESSING image

Yield 6 servings

Number Of Ingredients 8

5 oz parmesan cheese, thinly shaved w/vegetable peeler (about 3 1/3 cups shaving)
1 1/2 cups water
5 table minced shallots, divided
2 tablespoons champagne vinegar or white wine vinegar
1 lb large green asparagus spears, trimmed, thick stalks peeled
2 tablespoons olive oil, divided
12 ozs oyster mushrooms thinly sliced
cracked black peppercorns

Steps:

bring cheese and 1 1/2 cups water to simmer in medium saucepan over medium heat. simmer until milky liquid forms, stirring occasionally, about 10 minutes. Strain into small saucepan; discard solids in strainer. Boil over high heat until reduced to 1/2 cup about 8 minutes. Transfer to small bowl. add 2 tablespoons shallots and vinegar. season dressing with salt and pepper. Cook all asparagus in large pot of boiling salted water - 1 mnute. Transfer to large bowl of ice water to cool complete. Drain... DO AHEAD: dressing and asparagus can be made 1 day head. Cover and chill dressing. Wrap asparagus in paper towels then plastic and chill. Bring dressing to room temp before using. Preheat oven to 350F. Place asparagus on rimmed baking sheet. Drizzle with 1 tablespoon oil; sprinkle with salt and pepper. Toss; arrange in single layer on sheet. Roast until crisp= 10 minutes. meanwhile, hat remaining 1 tab oil inlarge skillet over medium heat. Add remaining 3 tb shallots and mushrooms and saute until mushrooms begin to wilt, about 5 minutes. Divide asparagus among plates. Spoon mushroom mixture over. Drizzle with parmesan dressing and sprinkle with cracked black pepper. Garnish with pea sprouts if desired