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Fresh Balsamic Asparagus Salad
A refreshing springtime salad that explodes with flavor!

Ingredients:

1 lb baby asparagus
4 ounces sliced mushrooms
1 tablespoon fresh lemon juice
1 tablespoon balsamic vinegar, or more to taste
1 teaspoon Dijon mustard
1 clove garlic, crushed
3 tablespoons extra virgin olive oil
1/8 teaspoon fresh ground black pepper
1/2 cup loosely packed chopped basil
2 tablespoons grated parmesan cheese or 2 tablespoons mizithra cheese
salt, to taste

Directions:

1 Trim the asparagus (keeping the darker green and less fibrous parts) and cut into 1-inch pieces.
2 Thinly slice the mushrooms.
3 Simmer the asparagus in 1/2 cup of water with a pinch of salt until it is tender (about 10-13 minutes).
4 While the asparagus is simmering, whisk the lemon juice, vinegar, Dijon mustard, and garlic together.
5 Gradually add the olive oil and then the black pepper.
6 Once you have drained the asparagus and let it cool, gently toss it with half of the dressing to coat it well.
7 Toss the remaining dressing with the basil and the mushrooms, and sprinkle the mixture over the asparagus.
8 Season to taste with salt, garnish with freshly grated Parmesan or Mizithra cheese, and serve.

Prep Time: 5 mins
Total Time: 18 mins
Serves 6

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