This was forwarded to me by Ellen from Merry Feast (www.merryfeast.com for home delivery of organic produce - featuring produce from Reverence Gardens in season)
The recipe is from Gourmet Magazine and can be found on Epicurious
Although raw asparagus might seem unusual to those who have only eaten asparagus cooked, it is delicious. The slightly different flavor is highlighted in the following salad.
Servings: Serves 6.
1 pound medium to thick asparagus, trimmed (no trimming necessary if you have asparagus from Reverence Gardens - there are never any tough ends!)
1/2 pound mushrooms, stems trimmed even with caps
4 medium radishes, halved lengthwise and sliced thin crosswise
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1/2 teaspoon salt, or to taste
1/3 cup extra-virgin olive oil
freshly ground black pepper to taste
1 bunch watercress, coarse stems discarded
With a sharp knife, cut asparagus diagonally into very thin slices and transfer to a large bowl. Halve large mushrooms. Slice mushrooms very thin and add with radishes to asparagus. Toss salad gently.
In a small bowl, whisk together lemon juice, mustard and salt. Add oil in a stream, whisking, and whisk until emulsified. Drizzle dressing over asparagus salad and toss gently. Grind pepper over salad.
Spread watercress on a platter and top with asparagus salad.