Raw Asparagus, Mushroom And Parsley Salad With Nuts And Parmesan

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 4
• kosher salt & fresh ground pepper
• 1 tablespoon lemon juice (i tried meyer lemon)
• 1 1/2 tablespoons extra-virgin olive oil
• 1/2 lb asparagus, tough stems trimmed and discarded (peeled if thicker than 1/3 inch)
• 1 cup flat leaf parsley (aka italian parsley)
• 4 ounces firm button mushrooms, thinly sliced (i used brown mushrooms instead as i prefer them)
• 1/3 cup pistachios (or chopped toasted walnuts, pine nuts, almonds)
• 1 ounce shaved parmigiano-reggiano cheese

Recipe

• 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 nuts. toss well to coat with the dressing.
• 3 divide the salad among salad plates and top each portion with some of the parmigiano-reggiano cheese.