Asparagus and Mushroom Salad

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  • 1/4 cup butter
  • 2 pounds fresh asparagus, trimmed and cut into 2-inch lengths
  • 1/2 pound fresh mushrooms, sliced
  • 1 cup chopped walnuts
  • 1/2 cup mayonnaise (light is OK)
  • 1/2 cup sour cream (fat-free is OK)
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 6 green onions, thinly sliced
  • 1 red bell pepper, diced


In a large skillet, melt butter over medium-high heat.
Sauté mushrooms until lightly browned.
Add asparagus and cook until crisp tender.
Add walnuts and sauté for 1 minute.
Remove from heat and refrigerate for at least 1 hour.
In a small bowl, mix together mayonnaise, sour cream, salt and nutmeg.
Stir in asparagus mixture, onions and red pepper.
Adjust seasoning to taste.
Refrigerate until chilled, about 1 hour.

Recipe from Town & Country Market Bainbridge - Culinary Resource Center
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