Mushroom & Asparagus Salad
Good for phases 1 – 4
- 1 pd. of mushrooms, quartered
- 1 pd. asparagus, bottom two inches cut off
- 1 bunch scallions chopped large
- 5 cloves garlic, chopped
- 1 small zucchini, quartered lengthwise and sliced thin
- 1 small bunch chives, cut one inch long
- 2 tbsp. apple cider vinegar
- 1 tsp. red pepper flakes
Step 1. Fill a large pot of water for blanching and bring to a boil.
Step 2. Add salt.
Step 3. While you are waiting for the water to boil, coat a sauté pan with oil and turn to high heat.
Step 4. Add the mushrooms to the hot pan and let them sit for a minute to gain color.
Step 5. Stir them every minute or two to brown them on all sides.
Step 6. When browned, add the chopped garlic and stir
Step 7. Remove from heat and place in a mixing bowl.
Step 8. Add the vinegar and scallions. Toss and let cool.
Step 9. Blanch the asparagus in the boiling salted water for two minutes.
Step 10. Remove and add to ice water.
Step 11. Let sit in the ice water about two minutes.
Step 12. Remove and cut each spear in thirds on a bias and add to the mushroom bowl.
Step 13. Add fresh chives and zucchini.
Step 14. Add salt and pepper.
Step 15. Refrigerate.