Fresh Balsamic Asparagus Salad

• baby asparagus↗1 lb
• sliced mushrooms4 ounces
• fresh lemon juice↗1 tablespoon
• balsamic vinegar, or more to taste↗1 tablespoon
• Dijon mustard↗1 teaspoon
• clove garlic, crushed↗1
• extra virgin olive oil↗3 tablespoons
• fresh ground black pepper↗1⁄8 teaspoon
• loosely packed chopped basil1⁄2 cup
• grated parmesan cheese or 2 tablespoons mizithra cheese2 tablespoons
• salt, to taste↗

Step-by-step instructions

1. 1

   Trim the asparagus (keeping the darker green and less fibrous parts) and cut into 1-inch pieces.

2. 2

   Thinly slice the mushrooms.

3. 3

   Simmer the asparagus in 1/2 cup of water with a pinch of salt until it is tender (about 10-13 minutes).

4. 4

   While the asparagus is simmering, whisk the lemon juice, vinegar, Dijon mustard, and garlic together.

5. 5

   Gradually add the olive oil and then the black pepper.

6. 6

   Once you have drained the asparagus and let it cool, gently toss it with half of the dressing to coat it well.

7. 7

   Toss the remaining dressing with the basil and the mushrooms, and sprinkle the mixture over the asparagus.

8. 8

   Season to taste with salt, garnish with freshly grated Parmesan or Mizithra cheese, and serve.