Skip to main content
Advertising

Originally published Wednesday, March 27, 2013 at 5:33 AM

  • Share:
           
  • Comments (0)
  • Print

Recipe: Raw Asparagus, Mushroom And Parsley Salad With Nuts And Parmesan

A recipe from Sara Moulton that showcases raw asparagus.

Most Popular Comments
Hide / Show comments
No comments have been posted to this article.
Start the conversation >

advertising

Serves 4

Kosher salt and ground black pepper

1 tablespoon lemon juice

1 ½ tablespoons extra-virgin olive oil

½ pound asparagus, tough stems trimmed and discarded (peeled if thicker than 1/3 inch)

1 cup flat-leaf parsley leaves

4 ounces firm white button mushrooms, thinly sliced

1/3 cup pistachios or chopped toasted walnuts

1 ounce shaved Parmigiano-Reggiano cheese

1. In a large bowl, combine a hefty pinch of salt, some black pepper and the lemon juice. Whisk until the salt is dissolved, then add the oil in a stream, whisking. Set aside.

2. Lay the asparagus flat on a cutting board and slice a few stalks at a time very thin on a diagonal to create thin oblong slices. Add to the salad bowl along with the parsley, mushrooms and pistachios or walnuts. Toss well to coat with the dressing. Divide the salad among 4 serving plates and top each portion with some of the cheese.

From Sara Moulton

News where, when and how you want it

Email Icon

The Seattle Times Historical Archives

Browse our newspaper page archives from 1900-1984

Homes -- New Home Showcase

Incentives available on move-in-ready homes

Incentives available on move-in-ready homes


Advertising
The Seattle Times

The door is closed, but it's not locked.

Take a minute to subscribe and continue to enjoy The Seattle Times for as little as 99 cents a week.

Subscription options ►

Already a subscriber?

We've got good news for you. Unlimited seattletimes.com content access is included with most subscriptions.

Subscriber login ►