• Recipes
    • Breakfast
    • Lunch
    • Appetizers
    • Dinner
    • Side Dishes
    • Dessert
  • Family
    • Travel
    • Events
  • About

Elizabeth's Home

Summer Asparagus, Mushroom and Onion Salad

July 13, 2014 by Elizabeth Leave a Comment

2014-07-04 Asparagus Onion Mush-353Crunchy asparagus and tender mushrooms, sautéed with onions and garlic, and tossed together with fresh herbs and thin shavings of creamy asiago cheese. This Summer Asparagus, Mushroom and Onion Salad is a fresh, healthy favorite, that makes the perfect side dish for any occasion. No need to worry about keeping it cool or heating it up, this summer salad is made to serve at room temperature.

It has been another great week around here. I can’t believe Charlie was 6 weeks old on Friday! What an amazing time we’ve been having with him. He has even been starting to sleep a bit more at night! YAY! (Maybe the extra sleep has something to do with all of our adventures this week.) In addition to our normal day to day activities, this week also included a huge trip to Target on Tuesday, my 6 week post-baby doctors appointment and our weekly lunch with Andrew on Wednesday, a super fun date night out on Friday, a trip to Greenfield Village on Saturday (followed later with a date night in…which leads us to this recipe), and a relaxing and productive Sunday. Busy, but fun. 🙂 Here are a few pictures from our trip to Greenfield Village.untitled-2untitled-21untitled-15untitled-14untitled-6Now, let’s talk about one of our favorite new creations, this Summer Asparagus, Mushroom and Onion Salad. The other day at Costco I picked up a huge bag of beautiful, fresh asparagus, and a big carton of mushrooms. They looked delicious and I figured they would be great if I (simply) roasted them in the oven and served them with the steaks that Andrew was going to grill this weekend. Well, somehow my idea to “keep it simple” quickly flew out the window and my wheels were turning. I was thinking how much we LOVE these Oven Roasted Portobello Mushrooms, especially as a side dish with steaks. But since I also had a huge bag of asparagus, and really wanted onions with our steaks as well, the chef in me was eager and determined to create a dish that incorporated all of my visions. 😉 So, I searched for some imagesthat would help to inspire me. (Sometimes I get my inspirations from the recipe itself, and other times I just need a picture to point me in the right direction. In this case, the pictures were all that I needed.)

2014-07-04 Asparagus Onion Mush-354-2

This asparagus salad looked amazing with the creamy cheese! I loved the addition of the fresh herbs in this warm mushroom asparagus salad, and I jumped on the purple onion idea after coming across this image of roasted asparagus and mushrooms. So, now you have a little insight into how my mind works in the kitchen, and just how some of my recipes are created. 😉

This Summer Asparagus, Mushroom and Onion Salad is a great addition to any meal. Make it, leave it, serve it up and enjoy!

Print
Summer Asparagus, Mushroom and Onion Salad

Ingredients

  • 1 large purple onion, sliced in half, then cut into 1/4 inch slices (crescent moons)
  • 4 cloves garlic, sliced thin
  • 1 pound (medium thickness) asparagus, cut on diagonal, into 1-2 inch pieces
  • 12 ounces white mushrooms, wiped clean and sliced 1/2 inch thick
  • 1/2 cup shaved asiago or parmesan cheese, (with vegetable peeler), plus more for serving
  • 2 teaspoons fresh dill, chopped
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon extra-virgin olive oil (good quality)
  • Salt and pepper

Instructions

  1. Coat a large non-stick skillet with cooking spray, and heat over high heat. Add onions and garlic and sautee on high for 1 minute without stirring, then cook for another minute, stirring. Add the asparagus and mushrooms and cook for 3-4 more minutes, stirring occasionally, allowing veggies to brown slightly, but do not over cook. (Asparagus and mushrooms should be just cooked slightly, and still have a little crunch to them.) Move veggies to a large serving bowl, and allow to cool until slightly warm, but not hot. Toss with cheese, fresh herbs, oil and salt and pepper to taste. Cover loosely with foil and let rest together for at least 5 minutes, or until ready to serve. Serve salad at room temperature with additional cheese on top, if desired.
3.1
https://elizabethshome.com/asparagus-mushroom-and-onion-salad/

2014-07-04 Asparagus Onion Mush-358
Copyright © 2014 Elizabeth’s Home LLC

Share this:

  • Facebook
  • Pinterest
  • Twitter
  • Email

Filed Under: Recipes, Side Dishes Tagged With: asiago, Asparagus, cheese, dill, Easy, extra-virgin olive oil, garlic, Gluten Free, healthy, mushrooms, Onions, parmesan cheese, parsley, Quick, Summer, vegetables

You must log in to post a comment.

Subscribe to Elizabeth's Home via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

About Elizabeth

Search

Top Posts & Pages

Parmesan Crusted New York Strip Steak
Oven Roasted Portobello Mushrooms
No Butter, No Flour Oatmeal Pancakes with Warm Apple Compote
Cream of Mushroom Soup
Szechuan Beef with Broccoli
Light Mint Chocolate Chip Ice Cream

Find Me On Social Media

  • Email
  • Facebook
  • Pinterest
  • Twitter

Popular Tags

apples asian Balsamic beans beef broccoli cake cheese chicken chicken breasts Chocolate Christmas cinnamon cookies cream cheese dates Dip Easy fast freezer friendly garlic Gluten Free healthy kid friendly Low-fat make ahead muffins mushrooms nuts oat flour oatmeal parmesan cheese parsley pasta peanut butter pork Quick salad soup spinach Summer tomatoes vegetables vegetarian Vinegar

Copyright © 2023 | Crave Theme by The Pixelista | Built on the Genesis Framework

 

Loading Comments...
 

You must be logged in to post a comment.