Roasted Mushroom and White Asparagus or Endive Salad Recipe

Name: Roasted Mushroom and White Asparagus or Endive Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 white aspaaragus spears or 2 heads; Belgian endive; 1 pound assorted mushrooms, such as chanterelle, oyster, lobster, shiitake, button, and/or portobello, cleaned and cut into bite-sized pieces; 1 large red onion, cut into 8 wedges; 1 garlic clove, bruised; 2 sprigs thyme or 1 teaspoon dried thyme; 1/4 cup extra virgin olive oil; Kosher or sea salt and freshly cracked black pepper; 2 tablespoons red wine vinegar; 1 bunch frisee, cut into bite-sized pieces; 1 bunch arugula, torn into bite-sized pieces (about 2 cups); 2 ounces shaved Parmigiano-Reggiano

Servings: persons

10 white aspaaragus spears or 2 heads
Belgian endive
1 pound assorted mushrooms, such as chanterelle, oyster, lobster, shiitake, button, and/or portobello, cleaned and cut into bite-sized pieces
1 large red onion, cut into 8 wedges
1 garlic clove, bruised
2 sprigs thyme or 1 teaspoon dried thyme
1/4 cup extra virgin olive oil
Kosher or sea salt and freshly cracked black pepper
2 tablespoons red wine vinegar
1 bunch frisee, cut into bite-sized pieces
1 bunch arugula, torn into bite-sized pieces (about 2 cups)
2 ounces shaved Parmigiano-Reggiano

1
Preheat the oven to 550 degrees fahrenheit (or the highest setting).
2
Break the tough ends off the asparagus or trim the Belgian endive and slice it lengthwise into 8 wedges.
3
Place the mushrooms in a gratin or other baking dish with the asparagus or endive, the onion, garlic, and thyme.
4
Toss with the olive oil and sprinkle with salt and pepper.
5
Roast the vegetables, turning a few times to ensure even browning, for about 20 minutes, or until tender when pierced with fork.
6
Transfer the vegetables and theri cooking juices to a salad bowl and add the vinegar and a little more salt and pepper if needed.
7
Toss well, taste for seasoning, and add the greens.
8
Toss well.
9
Scatter the Parmigiano on top and serve at once.

229

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 10 white aspaaragus spears or 2 heads, Belgian endive, 1 pound assorted mushrooms, such as chanterelle, oyster, lobster, shiitake, button, and/or portobello, cleaned and cut into bite-sized pieces, 1 large red onion, cut into 8 wedges, and more.

Yes, Roasted Mushroom and White Asparagus or Endive 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.

Roasted Mushroom and White Asparagus or Endive Salad

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