Asparagus And Mushroom Salad With Shaved Parmesan Recipe

• 1 lb Asparagus, mediun to thick trimmed
• 1/2 lb Mushrooms stems trimmed even with caps
• 4 med Radishes halved lengthwise, and sliced thin crosswise
• 2 Tbsp. Fresh lemon juice
• 2 tsp Dijon mustard
• 1/2 tsp Salt or possibly to taste
• 1/3 c. Extra-virgin extra virgin olive oil Freshly-grnd black pepper to taste
• 1 bn Watercress coarse stems discarded
• 1/4 lb Parmesan cheese piece at room temperature

1. With a sharp knife cut asparagus diagonally into very thin slices and transfer to a large bowl.
2. Halve large mushrooms.
3. Slice mushrooms very thin and add in with radishes to asparagus.
4. Toss salad gently.
5. In a small bowl whisk together lemon juice, mustard, and salt.
6. Add in oil in a stream, whisking, and whisk till emulsified.
7. Drizzle dressing over asparagus salad and toss gently.
8. Grind pepper over salad.
9. Spread watercress on a platter and top with asparagus salad.
10. With a vegetable peeler shave half to three-fourths of Parmesan into curls over salad, reserving remaining Parmesan for another use.
11. This recipe yields 6 servings.

mushrooms, thin crosswise, lemon juice, mustard, salt, extravirgin extra virgin olive oil freshlygrnd black pepper, coarse stems, parmesan cheese

Taken from cookeatshare.com/recipes/asparagus-and-mushroom-salad-with-shaved-parmesan-70718 (may not work)