Asparagus Salad


  • 1 lb asparagus, steamed lightly
  • 4 ounces sliced mushrooms, sliced thin
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon balsamic vinegar , or more to taste
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, crushed
  • 3  tablespoons extra virgin olive oil
  • 1/8 teaspoon fresh ground black pepper
  • 1/2 cup basil
  • 2 tablespoons vegan Parmesan cheese
  • salt , to taste


  1. Whisk the lemon juice, vinegar, Dijon mustard, and garlic together.
  2. Gradually add the olive oil and then the black pepper.
  3. Gently toss the asparagus with half of the dressing to coat it well.
  4. Toss the remaining dressing with the basil and the mushrooms, and sprinkle the mixture over the asparagus.
  5. Season to taste with salt, garnish with freshly grated Parmesan cheese, and serve.

Leave a Comment

Previous post:

Next post: