Mushroom salad with asparagus, blue cheese and pecans
4 servings
60 minutes
This mushroom salad with asparagus, blue cheese, and pecans is an exquisite example of European gastronomy, combining elegance of flavor with simplicity of preparation. Grilled asparagus with a light smoky aroma pairs beautifully with juicy mushrooms, revealing their earthy depth. Blue cheese adds a tangy creamy texture, while pecans bring a crunchy richness. The dish's flavor balances between the freshness of greens, the spiciness of thyme, and the mild sharpness of mustard vinaigrette. This salad is perfect as a standalone dish for a light dinner or as an elegant addition to the main menu. It can be served with a glass of white wine that highlights the tenderness of the mushrooms and the rich flavor of the cheese.
1
Preheat the grill. Place the asparagus in a bowl, drizzle with 2 tablespoons of olive oil, and season with salt and pepper. Mix well and place on the grill. Grill on all sides until charred stripes appear. Cut into medium pieces.
- Fresh asparagus: 500 g
- Olive oil: 3 tablespoons
- Salt: to taste
- Freshly ground black pepper: to taste
2
Heat olive oil in a pan over high heat. Add finely chopped mushrooms and sauté until golden.
- Olive oil: 3 tablespoons
- Fresh mushrooms: 500 g
3
Add thyme, salt, and pepper.
- Chopped fresh thyme: 1 tablespoon
- Salt: to taste
- Freshly ground black pepper: to taste
4
Arrange the mushrooms on 4 plates, placing them in the center. Surround with asparagus, and sprinkle the edges with finely chopped nuts and crumbled cheese.
- Fresh mushrooms: 500 g
- Fresh asparagus: 500 g
- Roasted Pecans: 0.3 glass
- Blue cheese: 250 g
5
Sprinkle with spicy mustard vinaigrette on top.