Asparagus Crimini Salad

There are a lot of reasons to love Springtime - rejuvenating rains, warmer weather, garden prepping and planning, etc. for me one of the top reasons to celebrate spring is the harvest, specifically asparagus. I can remember loving asparagus since I was a small child.

We had wild asparagus that grew in the pasture in front of my childhood home and my mother would send me to pick fresh asparagus for dinner. Rarely, did the asparagus make it back to the house. I'd find myself chowing down on the raw asparagus in the field.

Years later, nothing has really changed. I still love asparagus: cooked or raw; it never really lasts. Like this salad. You can split this in half and serve it as a side salad or eat the whole damn thing as your main meal. Either way you'll be happy.






1lb asparagus, sliced
3oz crimini mushrooms, sliced
1 tbsp miso
1 tbsp olive oil
1 tbsp water
1 tsp agave
1/2 tbsp rice wine vinegar
  1. Combine all ingredients and enjoy.

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