Ingredients
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1 lb baby asparagus
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4 ounces sliced mushrooms
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1 tablespoon fresh lemon juice
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1 tablespoon balsamic vinegar, or more to taste
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1 teaspoon Dijon mustard
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1 clove garlic, crushed
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3 tablespoons extra virgin olive oil
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1/8 teaspoon fresh ground black pepper
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1/2 cup loosely packed chopped basil
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2 tablespoons grated parmesan cheese or 2 tablespoons mizithra cheese
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salt, to taste
Instructions
- Trim the asparagus (keeping the darker green and less fibrous parts) and cut into 1-inch pieces.
- Thinly slice the mushrooms.
- Simmer the asparagus in 1/2 cup of water with a pinch of salt until it is tender (about 10-13 minutes).
- While the asparagus is simmering, whisk the lemon juice, vinegar, Dijon mustard, and garlic together.
- Gradually add the olive oil and then the black pepper.
- Once you have drained the asparagus and let it cool, gently toss it with half of the dressing to coat it well.
- Toss the remaining dressing with the basil and the mushrooms, and sprinkle the mixture over the asparagus.
- Season to taste with salt, garnish with freshly grated Parmesan or Mizithra cheese, and serve.