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    Asparagus and mushroom salad with creamy Grana Padano vinaigrette

    4 per.


    • 2 tablespoons sour cream
    • 1 tablespoon balsamic vinegar
    • 2 teaspoons fresh thyme leaves
    • 2 tablespoons olive oil, divided
    • 3/4 cup Grana Padano cheese curls, divided
    • Salt, as needed
    • Pepper, as needed
    • 3/4 pound mixed mushrooms, trimmed and sliced thick
    • 3 tablespoons minced shallot
    • 1 garlic clove, minced
    • 1 pound thin asparagus, trimmed and cut into 2-inch pieces
    • 4 large leaves Boston lettuce


      STEP 1

      In a small bowl combine sour cream, vinegar, thyme, 1 tablespoon of water, 1 tablespoon of the oil, 1/4 cup of the Grana Padano, a pinch of salt and pepper. In a large non-stick skillet heat remaining tablespoon olive oil over medium heat. Add mushrooms, shallot and garlic.

      STEP 2

      Cook and stir 2 minutes. Add asparagus; cook and stir until just tender, 8 to 10 minutes. Remove from heat. Stir in 1/4 cup of the Grana Padano. Add vinaigrette; toss to combine.

      STEP 3

      Season to taste with salt and pepper. To serve, divide mixture evenly among lettuce cups. Top with remaining 1/4 cup of Grana Padano.