 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
|
When I served this as a main course for a luncheon with friends, everyone asked for the recipe. Occasionally I'll garnish the salad with toasted walnut halves instead of tomatoes to give it some crunch. Ingredients:
1 pound fresh asparagus |
1 pound fresh mushrooms, sliced 1/4 inch thick |
4 tablespoons lemon juice, divided |
1 cup heavy whipping cream |
1/2 teaspoon paprika |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 bunch romaine, torn |
tomato wedges and additional paprika, optional |
Directions:
1. Cook asparagus in boiling salted water until crisp-tender; drain and rinse in cold water.
2. In a bowl, toss mushrooms with 3 tablespoons of lemon juice. Combine cream, paprika, salt, pepper and remaining lemon juice; whisk until smooth. Pour over mushrooms; toss to coat.
3. Line a large serving platter with romaine. Arrange the asparagus in spoke fashion with stems toward center. Spoon mushrooms into center. If desired, garnish with tomato wedges and paprika. Yield: 8-10 servings.
|
|