Medium
4 people
Ingredients
- 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
Preparation
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. In a large non-stick skillet heat remaining tablespoon olive oil over medium heat. Add mushrooms, shallot and garlic.
Cook and stir 2 minutes. Add asparagus; cook and stir until just tender, 8 to 10 minutes. Remove from heat. Stir in 1/4 cup of the Grana Padano. Add vinaigrette; toss to combine.
Season to taste with salt and pepper. To serve, divide mixture evenly among lettuce cups. Top with remaining 1/4 cup of Grana Padano.
