Freaking delicious food that happens to be plant-based.
Asparagus and mushroom salad
Brown mushrooms, white asparagus, our Basic Filling, and a mustard-chive dressing. Six servings.
An Easter-table lunch salad from Anne-Marie's kitchen. Pan-browned brown mushrooms and tender white asparagus from the jar, folded into our Basic Filling with a crème fraîche and Dijon dressing lifted by lemon and fresh chives. Good at room temperature, better with a slice of rye on the side.
Method
Clean the mushrooms and cut them into small bite-sized pieces. Heat the oil in a pan and sauté the mushrooms over medium-high heat until golden, about 5–7 minutes. Remove from the pan and let cool slightly.
In a mixing bowl, combine the crème fraîche, mayonnaise, lemon juice, mustard and chopped chives.
Season the dressing with salt and black pepper to taste.
Fold in the Basic Filling, cooled mushrooms, and drained asparagus. Serve at room temperature, or chill briefly first.
Notes
- A slice of good rye bread turns this into a proper lunch.
- The mushrooms can be pan-browned ahead and kept in the fridge for a day.
From Anne-Marie's kitchen, translated from the Danish original.
That's it
Hungry for another?
Every recipe on our site scales from a family of two to a hundred-person event, same instructions, any size. Send this one to a friend, save it as a PDF, or browse more.