Asparagus and Mushroom Salad

A lovely recipe. I made it exactly as spelled out with the only exception being I added the zest from the 1/2 large lemon I squeezed to make the dressing. This was a wonderful complement to an eggplant Parmesan main dish. Rather than seek out more exotic mushrooms, I used some good looking white button mushrooms that visually worked well in the salad and tasted just fine in the mix. Added a touch more Arugula to get the ratio right. Used a high quality imported Italian Parmesan shaved by hand.

Fantastic salad! I ended up sautéing the mushrooms with some olive oil, salt, and pepper per the suggestion of other comments. Never too many herbs!

This was too much green for me. I thought it needed-counterbalance.

I had medium asparagus stalks and steamed them for 5 minutes - too long, they were a little limp, next time 3 minutes. I used 1 8 oz pkg baby bella mushrooms, sliced about 1/4" thick and sauteed them in a little bit of olive oil (with salt and pepper) until somewhat dry before adding to the salad. For the herbs I used about 1/4 cup of Italian parsley mixed with fresh basil leaves and chives, chopped together. Used 2 large minced garlic cloves. Tossed with shaved parmesan cheese - delicious!

Love this salad recipe. Followed recipe exactly except I didn’t have arugula, so I substituted with baby spinach and it was excellent.

Just delicious. Fresh flavors and great texture.

Took this as inspiration for a soup as I had already made asparagus stock and had all other ingredients. Very delicious beyond the usual asparagus soup. Would be really good with cheesy croutons on top.

Fantastic - added kumquats

This salad is so easy and tastes like an Italian spring. I used more arugula to make a bigger salad and used the upper limit of lemon juice, and it was delicious. If you like tarragon (I do), it's a piquant flavor here, and I also used parsley and scallions since I had no chives. I think this will become a company mainstay.

Quite good; I used 2 bunches asparagus, 1 box mushrooms, extra arugula and garlic, used parsley. served 12

I enjoyed this salad with minor variations: Spinach/arugula greens blend, slivers of Thai basil with the chives, and some gorgonzola thrown in with the shaved parmesan, as well as the mushrooms and half-cooked asparagus. Very spring-like and healthy and worth doing again, perhaps without the gorgonzola.

This was a great new way to use asparagus! I used chives and parsley in the dressing, and used a little more arugula to balance the mushrooms. The lemon juice dressing was refreshing.

Absolutely divine -- as is!

Wow! This was great. I used chives and oyster mushrooms. I cooked the mushrooms in some butter (with salt and pepper) until somewhat dry before adding to the salad but otherwise made it as directed.

Needed a different salad for a pot luck dinner. Tried this and was very pleased. Refreshing and different. The tarragon is dominant, so use little or another herb in its place. I'll definitely make this again.