Asparagus Salad



  1. 1/2 kg asparagus, trimmed and thinly sliced diagonally
  2. 250 g mushrooms, trimmed and thinly sliced diagonally
  3. 4 radishes, thinly sliced
  4. 1 Watercress, coarse stems discarded
  5. 120 g parmesan cheese, grated or shaved into curls
  6. 2 tablespoons lemon juice
  7. 2 teaspoons mustard, dijon
  8. 1/2 teaspoon salt
  9. 1/3 cup olive oil, extra-virgin
  10. to taste black pepper ground,


  1. In bowl, mix mushrooms slices, asparagus slices, and radishes slices.
  2. In a separate bowl, whisk together mustard, lemon juice and salt.
  3. Then slowly add the oil, mixing well until the dressing becomes thicker.
  4. Pour dressing over salad and mix to coat.
  5. Flavor with pepper.
  6. To serve, arrange watercress leaves on a serving dish and spread the asparagus salad on top.
  7. Sprinkle with grated or shaved parmesan.