Roasted Asparagus and Mushrooms with Almonds, Parmesan and Meyer Lemon
Source: Lauren Kiino of Il Cane Rosso
It was demonstrated at CUESA’s Market to Table program on April 3, 2010.
1 teaspoon minced shallot
4 tablespoons Meyer lemon juice plus zest of 1 Meyer lemon
1 tablespoon champagne vinegar
¼ cup extra virgin olive oil
1 teaspoon minced fresh thyme leaves
Sea salt and black pepper, to taste
1 bunch asparagus, peeled
4 tablespoons extra virgin olive oil
2 tablespoons minced fresh thyme leaves
1 pound oyster mushrooms, trimmed
¼ cup toasted almonds
2 cups mizuna, washed and dried
2 ounces parmesan cheese, shaved
For the vinaigrette
Whisk first five ingredients together, season to taste with salt and pepper.
For the salad
- Preheat oven to 400º. Put asparagus in a single layer on a sheet tray, toss with 2 tablespoons extra virgin olive oil and 1 tablespoon thyme leaves; season with salt and pepper. Put mushrooms on a second sheet tray in a single layer, drizzle with remaining olive oil and thyme leaves; season with salt and pepper. Roast mushrooms and asparagus until lightly caramelized and cooked through. Remove from oven and set mushrooms aside. Cut asparagus into 1-inch pieces when cool.
- Toss mushrooms, asparagus, and almonds with vinaigrette. Add mizuna leaves right before serving, toss gently and top with shaved parmesean cheese. Serve.