Asparagus Salad

Asparagus Salad 1
Asparagus Salad

By David De Jong

1 Bunch Asparagus – Cut into 2″ pieces
8 oz. Mushrooms – Sliced
1 Carrot – Shaved with peeler
1 Clove Garlic
4-5 Scallions -Cut 1/4″
2 Tblsp Butter
2 Tblsp Olive Oil
2 Tblsp Red Wine Vinegar
Salt and Pepper

Blanch asparagus for 3 minutes in salt water
Rinse cold, drain and let cool
Sauté mushrooms in butter, add garlic after mushrooms color

Toss all with Oil and Vinegar, season to taste.
Refrigerate up to 3 days

Asparagus Salad 2

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