Cooking Instructions
- 1
In bowl, mix mushrooms slices, asparagus slices, and radishes slices.
- 2
In a separate bowl, whisk together mustard, lemon juice and salt. Then slowly add the oil, mixing well until the dressing becomes thicker.
- 3
Pour dressing over salad and mix to coat. Flavor with pepper.
- 4
To serve, arrange watercress leaves on a serving dish and spread the asparagus salad on top. Sprinkle with grated or shaved parmesan.
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