Mushroom, Asparagus, and Parsley Salad

Mushroom asparagus salad smEven though I feel great eating healthy, green, and gluten free, sometimes I miss my old recipes and wonder if I could adjust them to fit my new life style. Some of my attempts have been disasters (crepes!), but others have been surprisingly good. Here is my version of a Giada De Laurentiis Fresh Mushroom and Parsley Salad. When I told my husband that I wanted to make this recipe, he looked skeptical. I knew that it wouldn’t be enough to just delete the cheese because the cheese provides balance. Somehow the asparagus does the trick.
1 pound large button mushrooms, trimmed, cleaned and thinly sliced
1 bunch of thin asparagus roasted
1/3 cup chopped fresh flat-leaf parsley
1/4 cup extra-virgin olive oil (or less)
1/4 cup fresh lemon juice
Freshly ground black pepper
Set the oven to broil. Wash and trim asparagus. Place in shallow baking sheet. squeeze fresh lemon on the asparagus and then roast for 7-10 minutes or until the asparagus starts to brown. Then cut the asparagus into one inch pieces. In a medium salad bowl, mix together the mushrooms and parsley. In a small bowl, whisk together the oil and lemon juice until smooth. Season with pepper, to taste. Add the oil mixture to the salad bowl and toss until all the ingredients are coated.

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