Best Roasted Mushroom And White Asparagus Or Endive Salad Recipes

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BUTTERY PAN ROASTED MUSHROOMS AND ASPARAGUS



Buttery Pan Roasted Mushrooms and Asparagus image

Make and share this Buttery Pan Roasted Mushrooms and Asparagus recipe from Food.com.

Provided by akgrown

Categories     Vegetable

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 5

1/2 small onion, sliced thinly
1 1/2 cups fresh mushrooms, sliced
1 1/2 cups asparagus, 1 inch chopped tips and most tender parts
3 -4 tablespoons butter (no substitutions)
salt and pepper

Steps:

  • In a heavy frying pan (I like cast iron)cook onion and butter on med-high to high heat until onion is tender.
  • Add mushrooms and cook until they start to brown, stirring often.
  • Add asparagus, salt, and pepper to taste and cook until crisp-tender. This dish is best when the asparagus is still a bit crisp and bright green. Serve hot.

Nutrition Facts : Calories 201, Fat 17.8, SaturatedFat 11, Cholesterol 45.8, Sodium 174.3, Carbohydrate 8.9, Fiber 3.5, Sugar 3.5, Protein 5.2

ROASTED ASPARAGUS & MUSHROOM SALAD WITH CREAMY MUSTARD DRESS



Roasted Asparagus & Mushroom Salad With Creamy Mustard Dress image

This is a light and healthy salad that is perfect as a side salad, but also is elegant for a dinner party. But add some grilled chicken and it can become a main dish. Take advantage of fresh summer produce. You could always add fresh tomatoes or other favorites if you like.

Provided by SarasotaCook

Categories     Salad Dressings

Time 15m

Yield 4 Servings, more (4-6) if served family style, 4 serving(s)

Number Of Ingredients 14

1 lb asparagus, cut in 1 1/2-inch pieces on an angle
2 cups cremini mushrooms (cut in half or quarters depending on the size more of less to taste)
1 small onion, cut in quarters and thin sliced
6 cups bibb lettuce (1 1/2 cups per person)
1 tablespoon olive oil
1/2 teaspoon italian seasoning
salt
pepper
6 tablespoons plain yogurt
2 teaspoons stone ground mustard (dijon will work, but nearly as good)
2 tablespoons parmesan cheese, grated
1 -2 teaspoon milk (used to thin out the dressing, use as much as you like)
salt, to taste (go easy, the cheese is salty)
pepper, to taste

Steps:

  • Dressing -- Make this ahead and refrigerate until ready to use. In a small bowl, add the yogurt, mustard and parmesan, salt and pepper to taste and refrigerate until ready to use. If the dressing is too thick for you, add a little of the milk. I usually add about 1 teaspoon, but add more if you like the dressing a bit thinner. Make ahead, it is even better.
  • Asparagus and Mushrooms -- When ready to make the salad, add the asparagus and mushrooms to a small bowl and mix with the olive oil, italian seasoning, pinch of salt and pepper. Toss well and add to a cookie sheet lined with parchment paper or not. The parchment paper makes for a quick clean up. Roast in a 425 degree oven, middle shelf for 7-10 minutes. You want the asparagus and mushrooms roasted and slightly tender, but not over done.
  • Salad and Plate -- In a large bowl, add 1 tablespoon of the dressing and toss with the lettuce and onion. Plate about 1 1/2 cups of the lettuce per plate and top with the asparagus and mushrooms. Drizzle the creamy dressing over the salad and serve. ENJOY! This is a simple but very good salad.

Nutrition Facts : Calories 100.1, Fat 5.4, SaturatedFat 1.5, Cholesterol 5.4, Sodium 98, Carbohydrate 9.7, Fiber 3.5, Sugar 4.2, Protein 5.9

ROASTED MUSHROOM AND ASPARAGUS PLATTER



Roasted Mushroom and Asparagus Platter image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 7

1 pound crimini or large button mushrooms
1/4 tablespoon plus 3 tablespoons olive oil
kosher salt and freshly ground black pepper
kosher salt and freshly ground black pepper
1/2 teaspoon dried oregano
1 1/2 pounds asparagus (tough ends snapped off and bottom 1/3 peeled with vegetable peeler)
1 1/2 pounds asparagus (tough ends snapped off and bottom 1/3 peeled with vegetable peeler)

Steps:

  • Preheat the oven to 450 degrees F. Place mushrooms and 1/4 tablespoon olive oil in a bowl.
  • Sprinkle w/ salt and pepper and oregano and toss to distribute oil and seasonings. Turn out into a rimmed baking sheet and set aside.
  • Toss asparagus in remaining olive oil. Season with salt and pepper, place asparagus on another baking sheet.
  • Place both baking sheets in oven and roast until asparagus is tender (10-15 minutes depending on thickness) and mushrooms are tender and golden (approximately 20 minutes).
  • Remove from oven and arrange on platter. Serve hot or at room temperature.

ASPARAGUS AND MUSHROOM SALAD



Asparagus and Mushroom Salad image

Served with a Pomegranate Vinaigrette - just yummy! Recipe courtesy of Chef Zov, Chef of the Year by Governor of California (see Chef's notes in recipe) I'm trying to cook more of the foods that I've shied away from over the years. My B-I-L's grilled asparagus got me back on this wonderful vegetable.

Provided by Southern Lady

Categories     Vegetable

Time 38m

Yield 6 serving(s)

Number Of Ingredients 17

1 tablespoon pomegranate molasses (see note)
1 tablespoon balsamic vinegar
1/2 teaspoon ground black pepper, plus more to taste
1/2 teaspoon salt, plus more to taste
3 tablespoons olive oil
1 1/2 lbs asparagus, trimmed
1 red bell pepper
1 yellow bell pepper
2 tablespoons butter
2 tablespoons olive oil
8 ounces shiitake mushrooms, stemmed and sliced
2 tablespoons garlic, minced
1 small red onion, thinly sliced
2 tomatoes, cut into 1/2-inch pieces (rough dice)
salt, to taste
ground black pepper, to taste
1/4 cup fresh basil, thinly sliced

Steps:

  • Pomegranate Vinaigrette.
  • Whisk the pomegranate molasses, vinegar, and 1/2 teaspoon of black pepper and salt in a medium bowl to blend.
  • Gradually whisk in the oil.
  • Season the dressing to taste with more salt and black pepper.
  • SALAD.
  • Cut the asparagus crosswise in half, then cut each piece lengthwise in half.
  • Bring a large saucepan of water to a boil. Add the asparagus and cook just until it turns bright green, about 30 seconds.
  • Immediately transfer the asparagus to a large bowl of ice water to stop cooking process. Let stand until cold.
  • Drain the asparagus and pat completely dry.
  • Roast the red and yellow bell peppers over a gas flame until lightly charred all over, about 10 minutes.
  • Enclose the peppers in a plastic bag until cool enough to handle.
  • Peel, seed and slice the peppers into 1/4-inch-wide strips.
  • Pat the peppers dry to remove any excess liquid.
  • Melt the butter and oil in a heavy large skillet over medium-high heat. Add the mushrooms and sauté for 2 minutes.
  • Reduce the heat to medium and add the garlic and sauté until the liquid from the mushrooms evaporates and the mushrooms and garlic are golden brown, about 5 minutes.
  • Transfer the mushrooms to a large bowl and cool to room temperature.
  • Add the cooked asparagus, roasted peppers, onion, and tomatoes to the mushrooms.
  • Cover and refrigerate until the salad is cold.
  • Toss the salad with enough vinaigrette to coat, and season to taste with salt and pepper.
  • Mound the salad on a platter. Sprinkle with the basil and serve.
  • NOTE: pomegranate molasses and concentrated pomegranate juice can be found at Middle Eastern markets, most specialty foods stores, and in the ethnic section of some supermarkets. If using Concentrated juice, add a bit of sugar to offset bitterness.

Nutrition Facts : Calories 205.2, Fat 15.8, SaturatedFat 4.1, Cholesterol 10.2, Sodium 252.2, Carbohydrate 14.6, Fiber 4.7, Sugar 5.2, Protein 4.9

MY FAVORITE ASPARAGUS



My Favorite Asparagus image

Provided by Michael Symon : Food Network

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

1/4 cup extra-virgin olive oil
1 tablespoon whole-grain mustard
1 teaspoon prepared horseradish
Juice and zest of 1 lemon
Kosher salt and freshly ground black pepper
2 large bunches thick asparagus, trimmed
2 red endive, quartered
1 large yellow onion, cut into 1/2-inch-thick rings
Olive oil, for cooking
Fresh tarragon leaves, optional, for serving

Steps:

  • Set up a grill for even medium-high heat. If using a charcoal grill, build coals evenly along the bottom.
  • Whisk together the extra-virgin olive oil, mustard, horseradish, lemon juice and zest in a bowl. Season with salt and pepper. Set aside. Place the asparagus, endive and onions on a rimmed baking sheet and drizzle with the olive oil. Sprinkle with salt and pepper and toss to coat. Place on the grill and cook, turning once, until tender-crisp and lightly charred, 4 to 5 minutes. Serve drizzled with the dressing and topped with the tarragon leaves, if using.

BEST EVER ROASTED ASPARAGUS WITH MUSHROOMS



Best Ever Roasted Asparagus with Mushrooms image

This is an easy dish I literally threw together for dinner one night. It's deliciously simple! I have indicated this recipe serves 2-4 people. That is because DH and I really enjoy asparagus and prefer large portions of the vegetable. Please feel free to decrease your portion size to serve more people if desired.

Provided by MarthaStewartWanabe

Categories     Vegetable

Time 40m

Yield 2-4 serving(s)

Number Of Ingredients 6

1 lb asparagus, fibrous ends cut off
6 ounces portabella mushrooms, quartered
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper, freshly ground
1 garlic clove, minced

Steps:

  • Preheat oven to 375°F.
  • Place prepared asparagus spears and mushrooms in a shallow roasting dish.
  • Drizzle with olive oil. Sprinkle with salt, pepper and garlic powder. Toss with hands to coat thoroughly.
  • Roast for 25-30 minutes or until asparagus is crisp-tender.

ASPARAGUS AND MUSHROOM SALAD



Asparagus and Mushroom Salad image

I've eaten antipasti like this all over Italy. Sometimes celery is substituted for asparagus, but there's no need at this time of year. Both thick and thin stems will work.

Provided by Martha Rose Shulman

Categories     dinner, easy, quick, salads and dressings

Time 10m

Yield Serves four to six

Number Of Ingredients 10

1 pound asparagus
1/2 pound mushrooms, thinly sliced
1/4 cup chopped fresh herbs, such as parsley, tarragon and chives
1 cup baby arugula
2 to 3 tablespoons fresh lemon juice (to taste)
Salt
freshly ground pepper to taste
1 small garlic clove, minced or pureed
5 tablespoons extra virgin olive oil
1 ounce slivered Parmesan

Steps:

  • Steam the asparagus for three to five minutes, depending on how thick the stalks are. It should be tender but still have some bite. Rinse with cold water, and drain for a minute on a kitchen towel. Cut into 1-inch lengths. Place in a salad bowl, and toss with the mushrooms, herbs and arugula.
  • Whisk together the lemon juice, salt and pepper, garlic and olive oil. Toss with the asparagus mixture and the slivered Parmesan, and serve.

Nutrition Facts : @context http, Calories 149, UnsaturatedFat 10 grams, Carbohydrate 6 grams, Fat 13 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 323 milligrams, Sugar 2 grams

ROASTED ASPARAGUS, MUSHROOMS AND ONIONS



Roasted Asparagus, Mushrooms and Onions image

One of our favorite ways to make asparagus. We love all of the ingredients and this is great for company because you can make it up ahead of time and just pop in the oven when ready. This can easily be scaled down from 12 servings. From epicurious.com.

Provided by lazyme

Categories     Onions

Time 35m

Yield 12 serving(s)

Number Of Ingredients 6

3 lbs asparagus, trimmed
1 lb mushroom, thickly sliced
1 large red onion, sliced
1/4 cup vegetable oil
1 1/2 teaspoons salt
1/2 teaspoon pepper

Steps:

  • Heat oven to 425ºF.
  • Line two 15 1/2x10 1/2-inch rimmed baking sheets with foil.
  • Gently toss all ingredients in a large bowl until vegetables are coated with oil.
  • Spread evenly on baking sheets.
  • Roast 20 to 25 minutes stirring once until vegetables are slightly charred and tender.
  • If preparing the asparagus and onion ahead, store them in a plastic bag large enough to accommodate the rest of the ingredients so you won't have to dirty a bowl.

ASPARAGUS & MUSHROOM SALAD



Asparagus & Mushroom Salad image

For many years, we have been blessed with an asparagus bed that has grown the most sweet and savory asparagus we have ever tasted. The only problem, is that we usually have it every day while it continues to grow and prosper. I use this salad on a warmish night, when all you can smell is the freshness of Spring.

Provided by Andi Longmeadow Farm

Categories     Onions

Time 25m

Yield 4 serving(s)

Number Of Ingredients 15

10 fresh asparagus spears (or 3 oz. frozen spears)
1 tablespoon coarse grain mustard (or Dijon)
1/4 cup orange juice
2 tablespoons lemon juice
2 tablespoons lime juice
1 teaspoon orange zest
1 teaspoon lime zest
1 garlic clove, crushed
1/4 cup honey
1/4 teaspoon pepper
1/2 teaspoon kosher salt (or 1/4 teaspoon fine salt)
13 ounces button mushrooms, quartered
1 small red onion, sliced thin
5 ounces fresh spinach (can use romaine)
1 red pepper, cut in strips

Steps:

  • Snap woody end from asparagus spears, and cut in half on the diagonal. Blanch in boiling water for one minute. Drain, and plunge into cold water. Set aside.
  • Place mustard, citrus juice, zest, garlic, pepper and honey in a saucepan over medium high heat. Bring to boil, then reduce the heat to low, adding mushrooms, and toss. Cool, take off heat.
  • Remove mushrooms from sauce with slotted spoon and set aside.
  • Return the sauce to heat, bring to boil then reduce the heat and simmer for 3-5 minutes, or until reduce and syrupy. Cool slightly.
  • To serve, toss the mushrooms, spinach leaves, red pepper, red onion, and asparagus. Plate this salad mix, and drizzle with the citrus sauce.

GRILLED ASPARAGUS AND ROASTED MUSHROOM SALAD WITH TOASTED PECANS, BLUE CHEESE AND RED CHILE MUSTARD VINAIGRETTE



Grilled Asparagus and Roasted Mushroom Salad with Toasted Pecans, Blue Cheese and Red Chile Mustard Vinaigrette image

Provided by Bobby Flay

Categories     appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 12

1 pound asparagus, grilled
1 pound assorted mushrooms (portobello, cremini, shiitake) coarsely chopped
3 tablespoons olive oil
1 tablespoon chopped fresh thyme
Salt and pepper
1/4 cup toasted pecans
8 ounces American blue cheese
2 tablespoons Dijon mustard
1 tablespoon ancho chile powder
Salt
1/4 cup red wine vinegar
1/2 cup olive oil

Steps:

  • Heat olive oil in a large saute pan over high heat. Add mushrooms and cook until golden brown. Add thyme and season with salt and pepper. Toss asparagus with a few tablespoons of the vinaigrette and season with salt and pepper. Arrange 1/4 of the mushrooms in the center of each plate. Arrange asparagus around the mushrooms. Sprinkle pecans and blue cheese around the edge of the plate. Drizzle with more of the dressing.
  • Whisk together mustard, ancho powder, salt and vinegar, slowly whisk in oil until emulsified. Season with more salt, to taste.

ROASTED ASPARAGUS AND WILD MUSHROOM FRICASSéE



Roasted Asparagus and Wild Mushroom Fricassée image

Categories     Mushroom     Vegetable     Side     Roast     Sauté     Vegetarian     Quick & Easy     Asparagus     White Wine     Spring     Healthy     Tarragon     Shallot     Parsley     Bon Appétit

Yield Makes 4 (first-course) servings

Number Of Ingredients 8

1 pound medium asparagus, tough ends trimmed
2 teaspoons olive oil
3 tablespoons butter
1 large shallot, minced
12 ounces assorted wild mushrooms (such as crimini, oyster, chanterelle, and stemmed shiitake), sliced
1/2 cup dry white wine
1 tablespoon minced fresh Italian parsley
1 teaspoon minced fresh tarragon

Steps:

  • Preheat oven to 475°F. Arrange asparagus on rimmed baking sheet. Drizzle oil over and turn to coat. Sprinkle generously with salt and pepper. Roast until just tender, about 10 minutes.
  • Meanwhile, melt butter in large skillet over medium-high heat. Add shallot; sauté 1 minute. Add mushrooms; sauté until beginning to brown, about 5 minutes. Cover; cook until mushrooms are tender, about 3 minutes. Add wine; cook uncovered until wine is absorbed, about 2 minutes. Stir in parsley and tarragon. Season to taste with salt and pepper.
  • Divide asparagus among 4 plates. Top each serving with mushrooms.

ROASTED ENDIVES WITH MUSHROOMS



Roasted Endives With Mushrooms image

Make and share this Roasted Endives With Mushrooms recipe from Food.com.

Provided by Boomette

Categories     Cheese

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
1 few drops truffle oil (optional)
1 (227 g) package white button mushrooms, diced
2 shallots, finely chopped
salt and pepper
1/2 cup freshly grated parmesan cheese
1 tablespoon fresh Italian parsley, finely chopped, for garnish
4 Belgian endive
1/4 cup olive oil
salt and pepper
1 lemon, cut into wedges

Steps:

  • In a skillet, heat the olive and truffle oil over medium-high heat. Fry the mushrooms and shallots.
  • Season with salt and pepper. Set aside.
  • With the rack in the highest position, preheat the broiler.
  • Remove the outer leaves and the base of the endives. Cut the endives in half lengthwise.
  • Arrange the endive (cut side down) on a baking sheet. Brush with half the olive oil. Roast the endives for about 8 minutes. Turn the endives over halfway through baking and baste with the remaining oil. Season with salt and pepper.
  • Stuff the roasted endive with the mushroom filling. Sprinkle with the cheese. Broil in the oven. Garnish with chopped parsley and serve with lemon wedges.

Nutrition Facts : Calories 344.3, Fat 25.1, SaturatedFat 5.2, Cholesterol 11, Sodium 309.2, Carbohydrate 22.6, Fiber 16.9, Sugar 2.9, Protein 13.4

MUSHROOM BARLEY AND ROASTED ASPARAGUS SALAD



Mushroom Barley and Roasted Asparagus Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 2h

Yield 6 servings

Number Of Ingredients 13

3/4 cup pearl barley, rinsed
2 sprigs fresh thyme, plus 1 tablespoon minced leaves
3 stems fresh flat-leaf parsley, plus 1/3 cup chopped leaves
1 bay leaf
2 lemons, zest peeled in large strips
10 ounces button mushrooms, trimmed and thinly sliced (about 4 cups)
1/3 cup freshly squeezed lemon juice
2 teaspoons kosher salt
2 teaspoons Dijon mustard
Freshly ground black pepper
1/3 cup extra-virgin olive oil, plus more for cooking the asparagus
1/2 medium shallot, minced
2 bunches medium asparagus, woody stems trimmed (about 2 pounds)

Steps:

  • Put the barley in a medium pot with water to cover by a few inches and salt it generously. Tie the thyme sprigs, parsley stems, and bay leaf together with a piece of kitchen twine and add to the pot, along with the lemon peel. Simmer, stirring occasionally, until tender, about 30 minutes. Drain and remove the herbs and lemon.
  • Meanwhile, toss the mushrooms with 2 tablespoons of the lemon juice and 1/2 teaspoon of the salt in a large bowl. Whisk the remaining lemon juice with the mustard, remaining salt, and pepper, to taste, in a small bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick vinaigrette. Add the shallots.
  • Toss the mushrooms, barley, and the dressing together. Stir in the chopped herbs. Set aside at room temperature for about 1 hour for the flavors to come together.
  • Preheat the oven to 450 degrees F. Spread the spears in a single layer in a shallow baking pan, drizzle with olive oil, sprinkle with salt, and roll to coat thoroughly. Roast the asparagus until lightly browned and tender, about 10 minutes, giving the pan a good shake about halfway through.
  • Spread the roasted asparagus on a serving platter. Spoon the barley salad on top and serve.
  • Per Serving: Calories: 258; Total Fat: 14 grams; Saturated Fat: 2 grams; Protein: 7 grams; Total carbohydrates: 29 grams; Sugar: 4 grams; Fiber: 8 grams; Cholesterol: 0 milligrams; Sodium: 689 milligrams

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