Asparagus Mushroom Salad

From Lansing State Journal

Crispy and tart



Kosher or sea salt and ground black pepper

1 TBSP lemon juice

1 1/2 TBSP extra virgin olive oil

1/2 pound asparagus

1 c flat leaf parsley (I had curly so I just pulse chopped it a bit)

4 ounces firm white button mushrooms, sliced

1/2 c pistachios or walnuts

1 ounce parma cheese


in a large bowl, combine a heft pinch of salt, some black pepper and the lemon juice

whisk until salt is dissolved

add the oil in a streem, whisking

set aside

lay the asparagus flat ona cutting board and slice very thin on a angle

add to the salad bowl

add the parsley, mushrooms and nuts

toss well to coat

divide amoung 4 plates and sprinkle with some of the cheese