A refreshing and flavorful asparagus salad with a zesty lemon dressing, perfect for any occasion.
Trim the asparagus by removing the tough ends and cut them into 1-inch pieces.
Use a sharp knife to ensure clean cuts and preserve the asparagus' texture.
Slice the mushrooms thinly and set them aside.
Choose fresh mushrooms for the best flavor and texture.
Simmer the asparagus in a saucepan with a pinch of salt and enough water to cover them until tender, about 8-10 minutes.
Do not overcook the asparagus to maintain their vibrant color and slight crunch.
In a mixing bowl, whisk together the lemon juice, Dijon mustard, minced garlic, olive oil, and black pepper to make the dressing.
Whisk the dressing well to emulsify the oil and lemon juice for a smooth texture.
Drain the cooked asparagus and let them cool slightly before tossing them with half of the dressing.
Tossing the asparagus while warm helps them absorb the dressing better.
Mix the sliced mushrooms and basil with the remaining dressing and layer them over the asparagus.
Gently toss to avoid bruising the basil leaves.
Sprinkle grated Parmesan cheese over the salad and serve.
Serve immediately for the freshest taste and best presentation.
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