Mushroom And Asparagus Salad - cooking recipe

Ingredients

14 oz cremini mushrooms
7 oz fresh shiitake mushrooms
1 lb green asparagus, trimmed
1 lb white asparagus, trimmed
1/2 cup loosely packed fresh flat-leaf parsley leaves
2 tbsp toasted pine nuts
2 tsp finely grated lemon peel
1/4 cup lemon juice
2 tbsp olive oil
1 clove garlic, crushed

Preparation

Cook mushrooms and asparagus, in batches, on heated oiled pan or skillet until browned and just tender.
For the dressing, whisk lemon peel and juice, olive oil and garlic in a small bowl.
Combine vegetables in large bowl with parsley, pine nuts and dressing; toss gently to combine.