Book:
From Lansing State Journal
Crispy and tart
Ingredients:
Kosher or sea salt and ground black pepper
1 TBSP lemon juice
1 1/2 TBSP extra virgin olive oil
1/2 pound asparagus
1 c flat leaf parsley (I had curly so I just pulse chopped it a bit)
4 ounces firm white button mushrooms, sliced
1/2 c pistachios or walnuts
1 ounce parma cheese
Directions:
in a large bowl, combine a heft pinch of salt, some black pepper and the lemon juice
whisk until salt is dissolved
add the oil in a streem, whisking
set aside
lay the asparagus flat ona cutting board and slice very thin on a angle
add to the salad bowl
add the parsley, mushrooms and nuts
toss well to coat
divide amoung 4 plates and sprinkle with some of the cheese