Warm asparagus walnut salad, with mushrooms and peas, is a delectable winter holiday dish. The vegetables alone are meaty, thanks to the mushrooms and walnuts. With no salt added to the recipe, though, I wanted some tang or spice to perk the flavor up. You could serve this dish with just the vegetables, mushrooms and walnuts. But, once you’ve tried it with the dressing, that will probably be your preference. If you make it and aren’t sure about pouring the dressing all over the warm salad, try some in a small bowl on the side before adding it to the entire salad. That’s what I did and I was surprised at how great it tasted. The citrus in the dressing will also keep your vegetables green and bright.
I prepared the asparagus by steaming it until tender, then adding it to the skillet. You could also roast it, or saute it in the skillet before adding the mushrooms and onions. The steaming time of the asparagus was about 10 minutes, the same as the saute time for the onions and mushrooms. So, using both cooking methods didn’t add any time to the preparation.
Canned or frozen peas are both good for this recipe. I typically prefer the canned, as the skins of the frozen are a little too chewy for me. But either would work. Just run your frozen peas under hot water and drain well before sauteing. This warm salad is a little bit like a stuffing, with the mushrooms and walnuts. The recipe could be doubled to use it as a central dish at a family gathering.
GLUTEN FREE OPTION: Use a gluten free yellow mustard.