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.
If you are looking for other hearty Thanksgiving or holiday recipes, you might also enjoy Vegan Mushroom Pot Pie, or Wild Rice Mushroom Soup.
GLUTEN FREE OPTION: Use a gluten free yellow mustard.
|Prep Time||5 minutes|
|Cook Time||15 minutes|
- 1 tablespoon olive oil
- 2 cups asparagus cut into 2-inch segments
- 3 cups shiitake mushrooms cleaned and cut into narrow 2" segments
- 3 large green onions sliced
- 1/2 cup walnuts broken into bite-sized pieces
- 1 lemon juiced
- 1 clove garlic minced
- 1 teaspoon yellow mustard or gluten free yellow mustard
- 2 packed teaspoons fresh dill chopped, plus additional for garnish
For the vegetables:
For the dressing:
- Cut the end tough ends off of the asparagus stems, and cut the remaining asparagus into 2" lengths. Place in your vegetable steamer and steam until you are able to pierce the stems with a fork.
- In the meantime, add 1 tablespoon of olive oil to a large skillet on medium heat. Add the sliced green onions and the cut mushrooms, stirring to coat with oil. Reduce heat to low and let saute while the asparagus steams.
- Once the onions and mushrooms start to soften, add the peas to the skillet and continue sauteing and stirring. Add the finished steamed asparagus and blend. When the mushrooms and onions have softened to your taste, turn the heat off under the skillet, leaving it on the burner.
- Add in the walnuts, stirring lightly.
- In a small bowl, mix well the lemon juice, minced garlic, yellow mustard and chopped dill.
- Remove the vegetables from the skillet into a serving bowl. Pour the dressing over the warm salad and combine to coat the vegetables. Serve warm.
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