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

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

ashbournefarms.com

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...

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Cooking tools:

  • Chef's knife
  • Cutting board
  • Peeler
  • Saucepan
  • Mixing bowl
  • Slotted spoon
  • Fine-mesh sieve
  • Paper towel
  • Saute pan
  • Spatula
  • Plate
  • Baking sheet
  • Oven
  • Stove
  • Whisk
  • Zip-top bag
  • Pot
  • Refrigerator
  • Kitchen timer
  • Measuring spoon
  • Salt
  • Kitchen towel

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.

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