Asparagus and Mushroom Salad with Creamy Grana Padano Vinaigrette

Yield: 4 servings

Asparagus and Mushroom Salad with Creamy Grana Padano Vinaigrette


  • 2 tablespoons sour cream
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons fresh thyme leaves
  • 2 tablespoons olive oil, divided
  • 3/4 cup Grana Padano cheese curls, divided
  • Salt, as needed
  • Pepper, as needed
  • 3/4 pound mixed mushrooms, trimmed and sliced thick
  • 3 tablespoons minced shallot
  • 1 garlic clove, minced
  • 1 pound thin asparagus, trimmed and cut into 2-inch pieces
  • 4 large leaves Boston lettuce


  1. In a small bowl combine sour cream, vinegar, thyme, 1 tablespoon of water, 1 tablespoon of the oil, 1/4 cup of the Grana Padano, a pinch of salt and pepper.
  2. In a large non-stick skillet heat remaining tablespoon olive oil over medium heat.
  3. Add mushrooms, shallot and garlic.
  4. Cook and stir 2 minutes.
  5. Add asparagus; cook and stir until just tender, 8 to 10 minutes.
  6. Remove from heat.
  7. Stir in 1/4 cup of the Grana Padano.
  8. Add vinaigrette; toss to combine.
  9. Season to taste with salt and pepper.
  10. To serve, divide mixture evenly among lettuce cups.
  11. Top with remaining 1/4 cup of Grana Padano.

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