Directions

1. Prepare the vegetables In a large saute pan, heat the olive oil over medium high heat. Add the mushrooms in an even layer and brown, toss them once. Add the shallots and asparagus, lower the heat to medium. Season with 1 teaspoon of the salt. Continue to stir until the asparagus turns bright green and slightly softens but retains a nice bite. Spread the vegetables on a sheet pan and cool completely.

2. Make the dressing Blend the dressing ingredients until emulsified, either in a bowl with a whisk or in the jar of a blender. Process until homogenous but not completely smooth — bits of pepper and scallion add nice texture. Set aside.

3. Assemble the salad Put all the salad ingredients, except the coriander and almonds, into a large bowl. Add the remaining 1 1/2 teaspoons of salt and toss to mix. Pour the dressing over the salad and stir to mix. Scatter the coriander and almonds over the salad.