Roasted Asparagus and Mushrooms with Almonds, Parmesan and Meyer Lemon | CUESA

Ferry Plaza Farmers Market »

Sat 8am–2pm | Tue & Thu 10am–2pm | SF

Jack London Square Farmers Market »

Sun 10am–3pm | Oakland

Mission Community Market »

Thu 4pm–8pm | SF

Roasted Asparagus and Mushrooms with Almonds, Parmesan and Meyer Lemon

Source:

Lauren Kiino of Il Cane Rosso

It was demonstrated at CUESA’s Market to Table program on April 3, 2010.

Serves 4-6

INGREDIENTS

Vinaigrette
1 teaspoon minced shallot
4 tablespoons Meyer lemon juice plus zest of 1 Meyer lemon
1 tablespoon champagne vinegar
¼ cup extra virgin olive oil
1 teaspoon minced fresh thyme leaves
Sea salt and black pepper, to taste

Salad
1 bunch asparagus, peeled
4 tablespoons extra virgin olive oil
2 tablespoons minced fresh thyme leaves
1 pound oyster mushrooms, trimmed
 ¼ cup toasted almonds
2 cups mizuna, washed and dried
2 ounces parmesan cheese, shaved

PREPARATION

For the vinaigrette

Whisk first five ingredients together, season to taste with salt and pepper.

For the salad

  1. Preheat oven to 400º. Put asparagus in a single layer on a sheet tray, toss with 2 tablespoons extra virgin olive oil and 1 tablespoon thyme leaves; season with salt and pepper. Put mushrooms on a second sheet tray in a single layer, drizzle with remaining olive oil and thyme leaves; season with salt and pepper. Roast mushrooms and asparagus until lightly caramelized and cooked through. Remove from oven and set mushrooms aside. Cut asparagus into 1-inch pieces when cool.

  2. Toss mushrooms, asparagus, and almonds with vinaigrette.  Add mizuna leaves right before serving, toss gently and top with shaved parmesean cheese. Serve.

 

About CUESA

CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of farmers markets and educational programs. Learn More »