Asparagus Mushroom Salad

1. 1

   Cook asparagus in boiling salted water until crisp-tender; drain and rinse in cold water.

2. 2

   In a bowl, toss mushrooms with 3 tablespoons of lemon juice. Combine cream, paprika, salt, pepper and remaining lemon juice; whisk until smooth. Pour over mushrooms; toss to coat.

3. 3

   Line a large serving platter with romaine. Arrange the asparagus in spoke fashion with stems toward center. Spoon mushrooms into center. If desired, garnish with tomato wedges and paprika.

* Per serving · 4 servings · Values may vary.

No additional tips available.