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Asparagus and Oyster Mushroom Salad with Chevre, Radish and Toasted Almonds

Prep Time:

20 Minutes

Cook Time:

1 Hour

Serves:

4 People

This is a wonderful Spring recipe that celebrates the beautiful combination of asparagus and mushrooms. This recipe can be assembled a day before you serve it, just wait to toss everything together. We enjoy this as a starter or a side dish to your protein of choice.

EQUIPMENT

Cutting Board

Chef’s Knife

Peeler

Large Sauté pan

2 mixing bowls

Sheet tray

6 qt. Saucepan

Slotted spoon or strainer

Whisk

 

INGREDIENTS

1 lb.​​Green Asparagus

1 lb.​​Ashbourne Farms Oyster Mushrooms (trimmed and cut into bite sized pieces)

4 oz.​​Capriole Chevre (or other fresh goats’ cheese)

4 oz.​​Slivered Almonds (Marcona almonds work well, and they are already toasted)

2 oz.​​EVOO

1 oz. ​​Sherry Vinegar (or any good quality vinegar)

1 oz.​​Vegetable oil

4 oz.​​Tender Greens such as spinach, arugula, tat soi, or watercress

8 ea.​​Radish (any type will work) thinly sliced and placed in ice water.

Sea Salt and Fresh Cracked Pepper to taste.

This is a wonderful Spring recipe that celebrates the beautiful combination of asparagus and mushrooms. This recipe can be assembled a day before you serve it, just wait to toss everything together. We enjoy this as a starter or a side dish to your protein of choice.

EQUIPMENT

Cutting Board

Chef’s Knife

Peeler

Large Sauté pan

2 mixing bowls

Sheet tray

6 qt. Saucepan

Slotted spoon or strainer

Whisk

 

INGREDIENTS

1 lb.​​Green Asparagus

1 lb.​​Ashbourne Farms Oyster Mushrooms (trimmed and cut into bite sized pieces)

4 oz.​​Capriole Chevre (or other fresh goats’ cheese)

4 oz.​​Slivered Almonds (Marcona almonds work well, and they are already toasted)

2 oz.​​EVOO

1 oz. ​​Sherry Vinegar (or any good quality vinegar)

1 oz.​​Vegetable oil

4 oz.​​Tender Greens such as spinach, arugula, tat soi, or watercress

8 ea.​​Radish (any type will work) thinly sliced and placed in ice water.

Sea Salt and Fresh Cracked Pepper to taste.

  DIRECTIONS

  1. Begin by removing 2 inches of the asparagus tips. Snap the bottoms of the stalks off. If any stalks are very thick you can peel them with a vegetable peeler. (Tip: save the peels in ice water for a pretty garnish.)
  2. Bring 4 quarts of water to a boil in the 6 qt saucepan and add enough salt to make it taste like the ocean. Once boiling, prepare an ice bath with equal parts ice and water in a bowl with enough volume to cover all the asparagus.
  3. Add all the asparagus to the salted boiling water and set a timer for 30 seconds. Remove asparagus with a strainer or slotted spoon and plunge directly into the ice water bath. Once completely cooled, remove asparagus from the ice bath and place on a double folded paper towel.
  4. Slice stalks on the bias in 2-inch segments. Reserve stalks and tips in a bowl for later use.
  5. Heat sauté pan over medium-high heat for 2 minutes. Add vegetable oil; it should start to shimmer and slightly smoke. Carefully add all mushrooms. (Tip: tilt the pan slightly away from you when adding mushrooms to prevent splattering.) Let the mushrooms brown without moving for 2 minutes. Once browned, stir them and season with salt and pepper. Let cook for an additional 2 minutes, add a splash of vinegar to deglaze and transfer to a plate. Chill the mushrooms thoroughly in the fridge.
  6. For toasted almonds: preheat oven to 350 degrees. Spread almonds evenly on a sheet tray and toast for 7 minutes or until golden brown. If using Marconaalmonds, place them in a Ziplock bag and lightly pound them with the back of asmall pot or spoon.
  7. Combine asparagus, mushrooms, radish, and greens in a mixing bowl. Season with salt and pepper. Drizzle EVOO and vinegar into the bowl and lightly toss.
  8. To plate: divide asparagus mixture among 4 plates and top with crumbled chevre and almonds. Use asparagus peelings (if they are pretty and crisp) to garnish.

Farm Stand | CSA Shares

With deep roots in agriculture and a legacy of Southern hospitality, Ashbourne Farm is proud to offer fresh, locally grown produce, meats, and more to the community. All of our recipes are made with ingredients available in our Farm Stand and CSA Shares.

Farm Stand | CSA Shares

With deep roots in agriculture and a legacy of Southern hospitality, Ashbourne Farm is proud to offer fresh, locally grown produce, meats, and more to the community. All of our recipes are made with ingredients available in our Farm Stand and CSA Shares.