Asparagus & Mushroom Salad with Chervil-Chive Dressing

Yowza, this was good! Chervil is a wonderful spring herb and with asparagus and mushrooms - a combination that I love, as can be told from the number of recipes I post combining them - you get a lovely spring chorus of flavours.

We ate this with some Sweet Potato Rotis. I'm not sure they really went together perfectly, but they are delicious in their own right, and overall, a really enjoyable lunch was had.

I would have liked to serve this on some lettuce leaves, but the supply is not really there yet, and I forgot to buy any.

2 to 4 servings
30 minutes prep time

Make the Dressing:
2 tablespoons minced chives
3 tablespoons minced chervil
1 teaspoon Dijon mustard
1 tablespoon white wine vinegar
2 tablespoons mayonnaise (light is fine)
2 tablespoons sour cream OR thick yogurt
salt & freshly ground black pepper to taste

Wash, trim, dry, and mince the herbs. Mix them in a small bowl with the remaining ingredients. 

Make the Salad:
250 grams (1/2 pound) asparagus
60 grams (2 ounces) oyster mushrooms
125 grams (1/4 pound) button mushrooms
2 tablespoons sunflower seed oil
a little salt
1/2 teaspoon rubbed savory
4 to 6 leaves of lettuce (optional)

Wash and trim the asparagus. Steam or boil until just tender; about 4 minutes. Transfer to cold water to stop them cooking any further. Once cool, drain well and chop into bite-sized pieces.

Meanwhile, trim, clean and tear the oyster mushrooms into large shreds, discarding any tough stems. Trim, clean and slice the button mushrooms thickly.

Heat the oil in a medium skillet over medium heat. Toss in both the mushrooms, and cook until softened and slightly browned. Sprinkle with a little salt and the savory as they cook. When they are done, add them to the asparagus and let them cool.

Wash, dry, and arrange the lettuce on serving plates or a salad bowl. Toss the asparagus and mushrooms in the dressing and arrange them over the lettuce.




Last year at this time I made Mint & Barley Soup.

Posted in: Ontario Food