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Arugula and Asparagus Salad with Mushroom Vinaigre
Contributed by: Annelle Williams
4 cups baby arugula
4 Italian tomatoes, sliced
16 spears of fresh asparagus, parboiled for 2-3 minutes in salted water, cooled immediately in ice water and dried
2 TBS extra virgin olive oil
1 cup thinly sliced baby cremini mushrooms
1 garlic clove, chopped
Salt and pepper to taste
1 TBS fresh tarragon, chopped
1 TBS lemon juice
Zest of one lemon
Parmesan cheese shaved with a vegetable peeler for garnish
Arrange arugula on a serving platter. Top with tomato slices and asparagus.
Heat olive oil in small nonstick skillet over medium heat. Add sliced mushrooms, garlic, and salt and pepper. Cook just until mushrooms begin to become tender, about 2 minutes. Add tarragon, lemon juice and zest and stir just until combined. Pour warm mushroom vinaigrette over asparagus. Top with parmesan cheese and serve.
(This recipe was contributed as part of a "Cook of the Week" feature.)