Asparagus and Mushroom Salad with Shaved Parmesan

Although raw asparagus might seem unusual to those who have only eaten asparagus cooked, it is delicious.

Ingredients:

1 lb medium to thick asparagus, washed and trimmed
1/2 lb mushrooms, stems trimmed even with caps
4 medium radishes, halved lengthwise and sliced thin crosswise
2 TBS fresh lemon juice
2 tsp Dijon mustard
Salt to taste
1/3 cup extra-virgin olive oil
Freshly ground black pepper to taste
1 bunch watercress or baby spinach, stems discarded, washed and dried
1/4-pound piece Parmesan cheese at room temperature

With a sharp knife, cut asparagus diagonally into very thin slices and transfer to a large bowl. Halve large mushrooms. Slice mushrooms very thin and add with radishes to asparagus. Toss salad gently.

In a small bowl, whisk together lemon juice, mustard and salt. Add oil in a stream, whisking, and whisk until emulsified, or combine with a handheld blender. Drizzle dressing over asparagus salad and toss gently.

Spread watercress or spinach on a platter and top with asparagus salad. Grind pepper over salad. With a vegetable peeler, shave Parmesan into large curls over salad. 6 servings.

From Gourmet magazine