Roasted Mushroom and White Asparagus or Endive Sala

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.

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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.

That's it — enjoy your meal!

Roasted Mushroom and White Asparagus or Endive Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions