Asparagus And Mushroom Salad With Shaved Parmesan - cooking recipe

Ingredients

1 lb medium to thick asparagus, trimmed
1/2 lb mushroom, stems trimmed even with caps
4 medium radishes, halved lengthwise and sliced thin crosswise
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/3 cup extra virgin olive oil
fresh ground black pepper
1 bunch watercress, coarse stems discarded
1/4 lb piece parmesan cheese, room temperature

Preparation

With a sharp knife, cut asparagus diagonally into very thin slices and transfer to a large bowl. Halve large mushrooms. Slice mushrooms very thin and add with radishes to asparagus. Toss salad gently.
In a small bowl, whisk together lemon juice, mustard and salt. Add oil in a stream, whisking, and whisk until emulsified. Drizzle dressing over asparagus salad and toss gently. Grind pepper over salad.
Spread watercress on a platter and top with asparagus salad. With a vegetable peeler, shave 1/2 to 3/4 of Parmesan into curls over salad, reserving remaining Parmesan for another use.