I originally stumbled across this recipe while making an asparagus and cauliflower gratin. I was chopping the asparagus and popped one of the raw pieces in to my mouth. I was surprised at how good it tasted and I immediately started searching my refrigerator for other ingredients  that would mesh well. I added some mushrooms and a salty Pecorino. In an instant, this salad became one of my favorite dishes. I love that this salad requires no cooking and it’s so crunchy and flavorful. Usually, you would blanch the asparagus for a minute, dunk them in to a cold bath and then serve them. Here, we are skipping all these steps and enjoying them in their raw and natural state.

What you need:

• Asparagus
• Button Cap Mushrooms
• Pecorino or Parmesan
• Lemon
• Olive Oil
• Sea Salt and Black Pepper
• Truffle Oil (I LOVE this part, but if you don’t have it or don’t like it…skip it!)

How to:

1. Wash the veggies really well and dry them.

2. Chop asparagus in to tiny pieces, and quarter the mushrooms

3. Drizzle with olive and truffle oil and a big squeeze of lemon. Shower with seas salt and pepper.

xo, Haylie from Real Girl’s Kitchen