Asparagus & Morel Salad

    Summertime is salad time, and any of your favorite white wines would be great matches for this recipe, courtesy of Masa’s restaurant in San Francisco. It serves 4.



* 1 lb. jumbo asparagus

* 1 cup cooked morel mushrooms

* Assorted micro greens

* 1/3 cup balsamic vinegar

* 1 cup extra virgin olive oil

* Salt and pepper to taste

* Pecorino cheese, 2-3 slices (recommended brand: Bellweather Farm)

* 1 bunch chives, chopped

* 1/8 cup toasted almonds, sliced


1. Peel and blanch asparagus in heavily salted water. Shock in ice bath. Slice morels into rounds. Cook in 1 tbsp. olive oil. Season with salt and pepper.

2. Clean, wash and dry the assorted micro greens.

3. Cut asparagus into 2-inch pieces and toss with morels, extra virgin olive oil, balsamic vinegar, chopped chives, salt and pepper.

4. Place on bottom of a plate, and toss micro greens in balsamic vinegar, olive oil and almonds. Place on top of asparagus and morels. Shave 2-3 slices of pecorino on top.

Posted in Food and Wine Pairings/Recipes
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