Asparagus and King Mushroom Salad with Crisp Prosciutto

I was looking for a nice salad to make with the wonderful asparagus that is flooding the market right now and came upon this one that was published in the LCBO Food and Drink magazine in 2009. Gard to believe that I saw it three years ago and never made it. SIGH What a loss.

This salad was brilliant. We enjoyed it with the Halibut Paul grilled on Saturday and then the leftovers again last night. Then tonight when we were tlaking about what to make for our anniversary dinner coming up on the weekend (where have 14 years gone?????) Paul asked for it again.  For a guy who doesn't enjoy eating the same thing too often this is HUGE praise.

If you're not familiar with king mushrooms  . . . they are the largest species in the oyster mushroom genus. It has a thick, meaty white stem and a small tan cap (in young specimens). Its natural range extends from the Atlantic Ocean through the Mediterranean Ocean. They can be found from Central Europe into Western Asia and India. Recently a local mushroom grower has started to supply them to the area markets.

If you can't find king mushrooms you could always sub in a portabello cap or a shitake.

Asparagus and King Mushroom Salad with Crisp Prosciutto

Dressing:
2 tbsp (25 mL) fresh lemon juice
2 tbsp (25 mL) fresh orange juice
2 tsp (10 mL) chopped fresh tarragon, or 1⁄2 tsp (2 mL) dried
1⁄3 cup (75 mL) olive oil
Salt and freshly ground pepper
Salad:
2 lbs (1 kg) asparagus preferably with thick stems
3 tbsp (45 mL) olive oil
4 slices prosciutto slivered
8 oz (250 g) king mushrooms, cut into matchstick-size pieces
2 tsp (10 mL) chopped garlic

Whisk together lemon and orange juice and tarragon. Whisk in olive oil. Season with salt and pepper.

Peel asparagus stems if they are thick. Bring a large skillet of salted water to boil and plunge in asparagus. Boil for 2 to 4 minutes depending on size or until crisp-tender. Drain well and pour over cold water until asparagus is cold. Drain well and reserve.

Heat olive oil in skillet on medium heat and add prosciutto. Sauté until crisp, about 1 minute. Remove prosciutto to drain on paper towels. Add mushrooms and garlic to pan. Sauté until mushrooms are tender, about 2 to 3 minutes.

Place asparagus on platter, top with mushrooms and drizzle over dressing. Sprinkle over prosciutto.

Comments

[Kayte]

Oh, I want this right now...it's lunchtime here and I would relish this as lunch!! Thanks for the little info on King Mushrooms...I love learning new things as well as new recipes.