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