STREAMING NOW: Eden Eats

Raw Asparagus, Mushroom and Parsley Salad With Nuts and Parmesan

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Sara Moulton/Associated Press. Almonds, walnuts or pine nuts can replace the pistachios if you wish.”
READY IN:
10mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large bowl, combine a hefty pinch of salt, some black pepper and the lemon juice. Whisk until the salt is dissolved, then add the oil in a stream, whisking. Set aside.
  2. Lay the asparagus flat on a cutting board and slice a few stalks at a time very thin on a diagonal to create thin oblong slices. Add to the salad bowl along with the parsley, mushrooms and nuts. Toss well to coat with the dressing.
  3. Divide the salad among salad plates and top each portion with some of the Parmigiano-Reggiano cheese.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: