Roasted Mushroom And White Asparagus Or Endive Salad
Serves: 4
Estell Schumm
1 January 1970
Based on User reviews:
50
Spice
47
Sweetness
57
Sourness
38
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
Preheat the oven to 550 degrees fahrenheit (or the highest setting)
2
Break the tough ends off the asparagus or trim the Belgian endive and slice it lengthwise into 8 wedges
3
Place the mushrooms in a gratin or other baking dish with the asparagus or endive, the onion, garlic, and thyme
4
Toss with the olive oil and sprinkle with salt and pepper
5
Roast the vegetables, turning a few times to ensure even browning, for about 20 minutes, or until tender when pierced with fork
6
Transfer the vegetables and their cooking juices to a salad bowl and add the vinegar and a little more salt and pepper if needed
7
Toss well, taste for seasoning, and add the greens
8
Toss well
9
Scatter the Parmigiano on top and serve at once