Asparagus and Mushroom Salad
1 bunch asparagus
one pint mushrooms (I use baby portobello)
1 tablespoon fresh lemon juice
1 tablespoon balsamic vinegar, or more to taste
1 teaspoon Dijon mustard
1 clove garlic, crushed
1/8 teaspoon fresh ground
1/2 cup loosely packed chopped basil
salt, to taste
Cut asparagus into 1 inch pieces (trim off rough fibrous parts on bottom) and thinly slice the mushrooms.
Simmer the mushrooms with a small amount of olive oil until tender, remove from heat, set aside, then simmer the asparagus just covered with water, with a pinch of salt, until tender.
While the asparagus is cooking, whisk the lemon juice, vinegar, Dijon mustard, garlic, olive oil, and black pepper together.
Once you have drained the asparagus and the mushrooms, gently toss them with the dressing and basil, add salt to taste. Top with Parmesan cheese.