Roasted Mushroom and White Asparagus or Endive Salad
- 10 white aspaaragus spears or 2 heads
- Belgian endive
- 1 pound assorted mushrooms, such as chanterelle, oyster, lobster, shiitake, button, and/or portobello, cleaned and cut into bite-sized pieces
- 1 large red onion, cut into 8 wedges
- 1 garlic clove, bruised
- 2 sprigs thyme or 1 teaspoon dried thyme
- 1/4 cup extra virgin olive oil
- Kosher or sea salt and freshly cracked black pepper
- 2 tablespoons red wine vinegar
- 1 bunch frisee, cut into bite-sized pieces
- 1 bunch arugula, torn into bite-sized pieces (about 2 cups)
- 2 ounces shaved Parmigiano-Reggiano
Preheat the oven to 550 degrees fahrenheit (or the highest setting).
Break the tough ends off the asparagus or trim the Belgian endive and slice it lengthwise into 8 wedges.
Place the mushrooms in a gratin or other baking dish with the asparagus or endive, the onion, garlic, and thyme. Toss with the olive oil and sprinkle with salt and pepper. Roast the vegetables, turning a few times to ensure even browning, for about 20 minutes, or until tender when pierced with fork.
Transfer the vegetables and theri cooking juices to a salad bowl and add the vinegar and a little more salt and pepper if needed. Toss well, taste for seasoning, and add the greens. Toss well. Scatter the Parmigiano on top and serve at once.
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