April 3, 2013
A raw asparagus, mushroom and parsley salad with nuts is a wonderfully flavorful and crisp dish for spring.
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The first time I ate raw asparagus was during the ’80s at an Italian restaurant in New York. To my surprise and delight, the dish was wonderfully flavorful and refreshing. With asparagus season upon us, I thought it might be fun to re-create that salad with a few lip-smacking extras.