1 lb thin asparagus
1/2 cup water
Pinch of salt
1 tablespoon fresh lemon juice
1 tablespoon Traditional Balsamic Vinegar
1 teaspoon Dijon mustard
1 clove garlic, crushed
3 tablespoons olive oil
1/8 teaspoon fresh ground pepper
4 oz fresh mushrooms, thinly sliced
1/2 cup loosely packed basil, chopped
2 tablespoon grated Parmesan cheese
Bon Cook Products Used
Traditional Balsamic, Mustard, Sel Gris, Santoku Knife
1. Trim asparagus, and cut into 1-inch pieces. In Sauce Pan, combine asparagus, water and salt. Simmer for 5 minutes. Then add mushrooms and simmer until tender, about 5-8 additional minutes.
2. In Mixing Bowl, combine lemon juice, balsamic vinegar, mustard and garlic. Gradually add olive oil and pepper.
3. Drain asparagus and mushrooms and let cool. Once cooled, gently toss with dressing until well coated.
4. Sprinkle basil over asparagus and season with salt. Garnish with Parmesan cheese and serve.
Active Time: 25
Total Time: 25
4-6 Servings Servings