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Mushroom And Asparagus Salad
(Spargasalata)
What You Need:
  • 4 tablespoons butter or oil
  • ˝ pound mushrooms, thickly sliced
  • ˝ pound asparagus tips, cut into 1 inch pieces
  • 4 medium tomatoes, peeled and cut into wedges
  • 1 green pepper, seeded and cut into strips
  • 4 tiny sweet pickles, sliced
  • 1 head Boston lettuce, torn into pieces
  • 2 tablespoons wine vinegar
  • 2 tablespoons salad oil
  • 1 teaspoon salt
  • Pepper to taste
    • How To Cook:
    1. Put the butter, mushrooms, and all but the tender tip pieces of the asparagus in a covered casserole and cook, covered, 5 minutes, stirring occasionally.

    2. Add the tips and cook, covered, 3 minutes more. Chill.

    3. Add all the other ingredients and toss well. Serve immediately.

    NOTE:
        If the tender asparagus tips were cooked as long as the rest of the spears, they would be mushy. Note the beautiful color contrast of the asparagus and the tomatoes.
     
    To Serve: 6
    This recipe is also available in:
    Cuisine » Europe » Hungary
    Main Ingredient » Mushrooms
    Main Ingredient » Vegetables » Asparagus
    Main Ingredient » Vegetables » Lettuce
    Dish » Salads
    		 



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