Asparagus And Mushroom Salad Recipe

Name: Asparagus And Mushroom Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon pomegranate molasses (see note); 1 tablespoon balsamic vinegar; 1/2 teaspoon ground black pepper, plus more to taste; 1/2 teaspoon salt, plus more to taste; 3 tablespoons olive oil; 1 1/2 lbs asparagus, trimmed; 1 red bell pepper; 1 yellow bell pepper; 2 tablespoons butter; 2 tablespoons olive oil; 8 ounces shiitake mushrooms, stemmed and sliced; 2 tablespoons garlic, minced; 1 small red onion, thinly sliced; 2 tomatoes, cut into 1/2-inch pieces (rough dice); salt, to taste; ground black pepper, to taste; 1/4 cup fresh basil, thinly sliced

Servings: persons

1 tablespoon pomegranate molasses (see note)
1 tablespoon balsamic vinegar
1/2 teaspoon ground black pepper, plus more to taste
1/2 teaspoon salt, plus more to taste
3 tablespoons olive oil
1 1/2 lbs asparagus, trimmed
1 red bell pepper
1 yellow bell pepper
2 tablespoons butter
2 tablespoons olive oil
8 ounces shiitake mushrooms, stemmed and sliced
2 tablespoons garlic, minced
1 small red onion, thinly sliced
2 tomatoes, cut into 1/2-inch pieces (rough dice)
salt, to taste
ground black pepper, to taste
1/4 cup fresh basil, thinly sliced

1
Pomegranate Vinaigrette.
2
Whisk the pomegranate molasses, vinegar, and 1/2 teaspoon of black pepper and salt in a medium bowl to blend.
3
Gradually whisk in the oil.
4
Season the dressing to taste with more salt and black pepper.
5
SALAD.
6
Cut the asparagus crosswise in half, then cut each piece lengthwise in half.
7
Bring a large saucepan of water to a boil. Add the asparagus and cook just until it turns bright green, about 30 seconds.
8
Immediately transfer the asparagus to a large bowl of ice water to stop cooking process. Let stand until cold.
9
Drain the asparagus and pat completely dry.
10
Roast the red and yellow bell peppers over a gas flame until lightly charred all over, about 10 minutes.
11
Enclose the peppers in a plastic bag until cool enough to handle.
12
Peel, seed and slice the peppers into 1/4-inch-wide strips.
13
Pat the peppers dry to remove any excess liquid.
14
Melt the butter and oil in a heavy large skillet over medium-high heat. Add the mushrooms and saute for 2 minutes.
15
Reduce the heat to medium and add the garlic and saute until the liquid from the mushrooms evaporates and the mushrooms and garlic are golden brown, about 5 minutes.
16
Transfer the mushrooms to a large bowl and cool to room temperature.
17
Add the cooked asparagus, roasted peppers, onion, and tomatoes to the mushrooms.
18
Cover and refrigerate until the salad is cold.
19
Toss the salad with enough vinaigrette to coat, and season to taste with salt and pepper.
20
Mound the salad on a platter. Sprinkle with the basil and serve.
21
NOTE: pomegranate molasses and concentrated pomegranate juice can be found at Middle Eastern markets, most specialty foods stores, and in the ethnic section of some supermarkets. If using Concentrated juice, add a bit of sugar to offset bitterness.

308

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 tablespoon pomegranate molasses (see note), 1 tablespoon balsamic vinegar, 1/2 teaspoon ground black pepper, plus more to taste, 1/2 teaspoon salt, plus more to taste, and more.

Yes, Asparagus And Mushroom Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Asparagus And Mushroom Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions