Recipe courtesy of Reed Hearon
and
Peggy Knickerbocker
Roasted Mushroom and White Asparagus or Endive Salad
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 227
- Total Fat
- 18
- Saturated Fat
- 4
- Carbohydrates
- 10
- Dietary Fiber
- 4
- Sugar
- 4
- Protein
- 9
- Cholesterol
- 10
- Sodium
- 482
Ingredients
10 white asparagus 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
Directions
- 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 their 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.