Fresh Balsamic Asparagus Salad
- Prep Time: 10 minutes
- Total Time: 20 minutes
Yield: 6 servings
FRENCH PANTRY
boncook.com
Ingredients
- 1 pound baby asparagus, trimmed and cut into 1-inch pieces
- 4 ounces fresh mushrooms, thinly sliced
- 1/2 cup loosely packed basil, chopped
- 1 tablespoon fresh lemon juice
- 1 tablespoon French Pantry Traditional Balsamic, or more to taste
- 1 teaspoon French Pantry Herbs de Provence Mustard
- 1 teaspoon minced garlic
- 1 teaspoon French Pantry Roasted Garlic & Chive Herb Blend
- 3 tablespoons French Pantry Extra Virgin Olive Oil
- 2–3 teaspoons French Pantry Garlic & Basil Oil (for sautéing mushrooms)
- 1/8 teaspoon freshly ground French Pantry Tellicherry Pepper
- French Pantry Sel Gris, to taste
- 2 tablespoons freshly grated Parmesan cheese
Instructions
- Prep the Vegetables + Garlic
Trim asparagus and cut into 1-inch pieces. Thinly slice mushrooms and chop basil. Mince the garlic using the bon COOK Mini Chopper and set aside. - Steam the Asparagus – bon COOK Method
Place asparagus in the FORTEEZ Medium Round Mold. Season lightly with French Pantry Sel Gris. Cover with the Octagonal bonMat and microwave on high 4–6 minutes, until bright green and crisp-tender. Let cool completely. - Sauté the Mushrooms
Heat French Pantry Garlic & Basil Oil in a skillet over medium heat. Add mushrooms and sauté 3–4 minutes, until softened and lightly golden. Remove from heat and let cool slightly. - Make the Dressing
In a bowl, combine fresh lemon juice, French Pantry Traditional Balsamic, French Pantry Herbs de Provence Mustard, minced garlic, and French Pantry Roasted Garlic & Chive Herb Blend. Slowly whisk in French Pantry Extra Virgin Olive Oil. Season with freshly ground French Pantry Tellicherry Pepper. - Toss & Assemble
Toss cooled asparagus with half the dressing. Toss sautéed mushrooms and basil with the remaining dressing. Spoon mushroom mixture over the asparagus and adjust seasoning with Sel Gris if needed. - Finish & Serve
Top with freshly grated Parmesan cheese and serve immediately.
bonTIP
- For the brightest color and crisp-tender texture, always steam vegetables in the FORTEEZ Mold covered with the bonMat. The natural steam creates its own heat-seal—no water needed!
- For deeper flavor, sauté mushrooms in French Pantry Garlic & Basil Oil and finish with French Pantry Roasted Garlic & Chive Herb Blend to layer warm and cool flavor notes.
