MUSHROOM, ASPARAGUS, AND ARTICHOKE MEDLEY
This tasty cold dish of small mushrooms, slender asparagus, and artichoke hearts is good served as an appetizer or first course with thinly sliced baguette.
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- Wipe the mushrooms clean and trim the stem bottoms if they look dark or fibrous. If the mushrooms are larger than button size, cut them in half.
- Place the mushrooms in a skillet with just enough water to keep moist; cover and steam over medium heat for two minutes, then drain and let cool.
- Trim the bottoms of the asparagus, then cut the stalks into 1-inch pieces. Using the same skillet, add just enough water to keep the bottom moist, cover, and steam until the asparagus is bright green and tender-crisp. Drain and rinse with cool water.
- Combine the mushrooms and asparagus in a serving container. Add the remaining ingredients and mix gently. Serve at once or refrigerate until needed.
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