Tasty Tuesday

Asparagus is so good and good for you!  Luckily we're in the thick of Asparagus season!  Pretty much every grocery store has it on sale right now!  So load up on this yummy veggie and try out a new recipe, like this one!

Marinated Mushrooms and Asparagus Salad


Marinated Mushrooms and Asparagus Salad
{gluten-free, vegan}
Serves 6 as a side dish

1 pound of mushrooms (crimini or whatever is available), quartered
1 pound asparagus, bottom two inches cut off
1 turnip, waxy skin removed and then shaved thin using a vegetable peeler
1 bunch scallions chopped large
5 cloves garlic, chopped
1 small zucchini, quartered lengthwise and sliced thin
a small bunch chives, cut one inch long
2 tablespoons capers
2 tablespoons red wine vinegar
2 tablespoons olive oil

Fill a large pot of water for blanching and bring to a boil. Add salt until it tastes like the ocean.
While you are waiting for the water to boil, coat a sauté pan with oil and turn to high heat. Add the mushrooms to the hot pan and let them sit for a minute to gain color. Shake them every minute or two to brown them on all sides. After five minutes and when they are deeply browned, add the chopped garlic and peeled turnip. Gently toss or stir a few times, then remove from heat and place in a mixing bowl. Add the vinegar and scallions. Toss and let cool.
Blanch the asparagus in the boiling salted water for two minutes. Remove and shock in ice water. Let sit in the ice water to completely cool, about two minutes. Remove and cut each spear in thirds on a bias and add to the mushroom bowl.
Dunk the capers in the blanching water for ten seconds. Remove from water, then chop and add to the mushroom bowl.
Finally add your fresh chives and zucchini. Season with salt and pepper, and then toss one last time. Keep in the refrigerator until served. This will hold up well for three days.

*Recipe from Fig & Fork.  Click Here for site