Asparagus and mushroom salad with creamy Grana Padano vinaigrette

Asparagus and mushroom salad with creamy Grana Padano vinaigrette
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Details

. Doses: 4 people

Ingredients

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

Preparation

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. 
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