Raw Asparagus, Mushroom and Parsley Salad with Pistachios and Parmesan
Start to finish: 30 minutes
Kosher Salt and freshly ground black pepper
1 tablespoon fresh lemon juice
1 ½ tablespoons extra-virgin olive oil
1/2 pound thick asparagus, tough stems discarded and the stems peeled
1 cup flat leaf parsley leaves, washed and spun dry
4 ounces firm white button mushrooms, sliced thin
1/3 cup pistachios or chopped toasted walnuts
1 ounce shaved Parmigiano-Reggiano
In a salad bowl, combine a hefty pinch of salt, some freshly ground black pepper and the lemon juice. Whisk until the salt is dissolved, then add the oil in a stream, whisking. Set aside
Lay the asparagus flat on a cutting board and slice a few stalks at a time very thin on a diagonal. Add to the salad bowl along with the parsley, mushrooms and pistachios, and toss well to coat with the dressing.
Divide the salad among 4 plates and top each portion with some of the cheese. Serve right away.