Recipe for May 9, 2009:

Asparagus and mushrooms with balsamic vinegar, basil and parmesan

Tips: It is best to eat asparagus the day it is purchased, the flavor lessens and ends grow tougher with each passing day. But if needed, store asparagus in a crisper with the ends wrapped in a damp paper towel. Any tough ends will snap off at their natural breaking point.

1 bunch asparagus
appx. one pint mushrooms
1 tablespoon fresh lemon juice
1 tablespoon balsamic vinegar, or more to taste
1 teaspoon Dijon mustard
1 clove garlic, crushed
3 tablespoons extra virgin olive oil
1/8 teaspoon fresh ground black pepper
1/2 cup loosely packed chopped basil
Parmesan cheese
salt, to taste

Trim any fibrous or tough bottoms from the asparagus and cut into 1-inch pieces.

Thinly slice the mushrooms.

Simmer the asparagus just covered with water, with a pinch of salt, until tender (about 10 minutes).

While the asparagus is cooking, whisk the lemon juice, vinegar, Dijon mustard, and garlic together. Whisk in the olive oil and black pepper.

Once you have drained the asparagus and let it cool, gently toss it with half of the dressing.

Toss the remaining dressing with the basil and the mushrooms, and place this over the asparagus.

Salt to taste. Serve with parmesan on side so guests can top their servings with it.