I will give all credit of this recipe to The Hindu News Paper's Metro Plus.I do not know whose recipe is this because they did not mentioned any one's name.
Asparagus is considered as a spring vegetable.The shoots of this plant is prepared and served in different ways.Now in our supermarkets is also it is available.Simply steamed or boiled asparagus can be served with a range of condiments (http://priyazanil.blogspot.com/2011/07/condiment-recipes.html) ,and sauces.
Asparagus is an excellent ,low calorie source of Vitamin K ,folate,Vitamin C,Vitamin A and nutrients such as tryptophan,manganese and fibre.
This recipe serves 4 to 6
Ingredients
1.Asparagus - 450 gm
2.Mushroom sliced thinly - 250 gm
3.Parsley chopped - 2 to 3 tsp
4.Baby arugula - 1 cup
5.Lemon juice - 2 tsp
6.Salt and pepper to taste
7.Garlic cloves minced - 1 tsp
8.Olive oil - 5 tsp
9.Parmesan cheese silvered - 450 gm
Preparation
1.Steam asparagus for 3 to 4 mts,depending on how thick the stem is.It should be tender but should have some bite.
2.Rinse with cold water and drain it out in a towel.Cut in one inch length.
3.Place in a salad bowl ,and toss with mushrooms,herbs and arugula.
4.Whisk together the lemon juice,salt,pepper,garlic and olive oil.Toss with the asparagus mixture and slivered parmesan ,and serve.
