Asparagus and King Mushroom Salad with Crisp Prosciutto


Dressing 2 tbsp (25 mL) fresh lemon juice 2 tbsp (25 mL) fresh orange juice 2 tsp (10 mL) chopped fresh tarragon, or 1⁄2 tsp (2 mL) dried 1⁄3 cup (75 mL) olive oil Salt and freshly ground pepper Salad 2 lbs (1 kg) asparagus preferably with thick stems 3 tbsp (45 mL) olive oil 4 slices prosciutto slivered 8 oz (250 g) king mushrooms, cut into matchstick-size pieces 2 tsp (10 mL) chopped garlic


This Is A Lovely First Course Before A Spring Dinner Or At Easter. Omit The Prosciutto If You Want A Vegetarian Version. Thick-stemmed Asparagus Needs To Be Peeled, But The Thinner Ones Don?t.

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