Farfalle, Grilled Asparagus, Mushroom & Preserved Lemon Salad
Description
Bowl o' goodness! For our mushroom club Survivors Potluck Banquet.
Ingredients
At a glance
Mushroom
Main Ingredient
Style
Serves
6-12
- 2 lb. asparagus, tough stem removed
- Extra virgin olive oil
- Salt & fresh ground pepper
- 1 lb. fresh shiitake, stemmed, slice 1/4"
- 1 lb. fresh maitake, tough base removed, hand shredded
- 1 & 1/2 preserved lemon
- 1/4 C. grated Romano
- 1/4 C. minced Italian Parsley
- 2-3 cloves garlic, pressed
- 12 oz. box farfalle (bowtie pasta)
- 8 oz Marscapone
Methods/steps
- Toss the asparagus spears with a little olive oil, salt & pepper. Grill covered over medium high heat until a bit charred and just soft. Let cool. Cut into 1" pieces. Set aside in a large bowl.
- Heat a large skillet until very hot. Add a little oil, then the shiitake. Stir fry 3-4 minutes until a bit browned and soft. Add to bowl.
- Heat a large skillet until very hot. Add a little oil, then the maitake. Stir fry 2-3 minutes until a bit browned and soft. Add to bowl.
- Rinse the lemons well, then scrape off the flesh. Finely mince the rind. Add to bowl.
- Add the Romano, parsely and garlic to the bowl.
- Fold everything in the bowl together.
- Bring a large pot of salted water to a boil. Add the pasta and cook until just past al dente. Drain.
- Put the pasta in a very large bowl, add the mascapone, and fold until the cheese is melted throughout.
- Add the asparagus & mushroom mix to the pasta, fold until well blended.
- Adjust seasonings.
- Let cool to room temperature, folding several times to loosen the mix.
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