ASPARAGUS-MUSHROOM SALAD 5 white or green asparagus spears 1 teaspoon salt 3 tablespoons 1 pint mushrooms 1 lemon 3 tablespoons vegetable oil Fresh white pepper Watercress For white asparagus, soak white asparagus in cold water 15 minutes. Peel and cut off about 1 inch from end. In saucepan, cover with cold water. Add salt, cover, bring to boil. Reduce heat, and simmer 8 to 10 minutes. Remove from heat and keep covered, 15 to 20 minutes. Asparagus should be soft. For green asparagus, snap off tough ends and peel lower part of stalk, if necessary. Leave thin asparagus unpeeled. Steam about 15 minutes or until soft. Or cook in large pot of boiling water with salt to taste, 10 to 12 minutes or until tender.
Clean mushrooms, remove stems, and boil briefly in water to cover. Strain to dry, and cut mushroom caps in half. Cut tips from asparagus about 2 1/2 inches long, and mix with mushrooms. Mix lemon and oil in separate dish; season with salt and pepper. Break watercress into bite-size pieces, mix with dressing, and pour over asparagus and mushrooms. Serve on chilled glass plate. Serves 2. LINGUINE WITH ASPARAGUS 2 pounds thin green asparagus, trimmed, cut diagonally in 1-inch pieces 3 tablespoons grainy mustard 3 tablespoons olive oil 2 large shallots, thinly sliced 1 small garlic clove, minced 1 1/2 teaspoon anchovy paste Pinch of thyme 2 tablespoons fresh parsley, chopped 1 pound linguine Salt and freshly ground black pepper
In large pot of boiling water, cook asparagus until tender but still bright green, about 3 minutes. Drain and rinse with cold water, drain again, and set aside. In small bowl mix together mustard, oil shallots, garlic, anchovy paste, thyme, and parsley. In large pot of boiling water, cook linguine until tender but firm, about 7 to 10 minutes, and drain. Toss together linguine, dressing, and asparagus. Season with salt and pepper. Serve warm or at room temperature. Serves 4.