Marinated Mushrooms and Asparagus Salad

Recipe

One year ago today: Dry Rub Chicken with honey Barbecue Sauce

 

Serves 6 as a side dish

1 pound of mushrooms (crimini or whatever is available), quartered (I used Baby Bella Mushrooms)
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1 pound asparagus, bottom two inches cut off
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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
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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 saute pan with oil and turn to high heat. Add the mushrooms to the hot pan
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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
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Gently toss or stir a few times, then remove from heat and place in a mixing bowl. Add the vinegar
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and scallions.
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Toss and let cool.

Blanch the asparagus in the boiling salted water for two minutes.
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Remove and shock in ice water.
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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.
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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
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and zucchini. Season with salt and pepper,
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and then toss one last time. Keep in the refrigerator until served. This will hold up well for three days.

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Untitled

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