| 1 pound mushrooms, crimini or other, quartered | 1 small zucchini, quartered lengthwise and sliced thin |
| 1 pound asparagus, bottom two inches cut off | 1 small bunch of chives, cut one inch long |
| 1 turnip, waxy skin removed and shaved thin | 2 Tbs capers |
| 1 bunch scallions, chopped large | 2 Tbs red wine vinegar |
| 5 cloves garlic, chopped | 2 Tbs olive oil |
Fill a large pot for blanching and bring to a boil. Add salt until it tastes distinctly like salt water. While waiting for water to boil, coat a saute pan with oil and turn to high heat. Add mushrooms to the pan and let them sit until they have color. Shake them every minute or two to brown all sides. After five minutes and when they are deeply browned, add chopped garlic and peeled turnip. Gently toss or stir a few times, then remove from heat and place in mixing bowl. Add vinegar and scallions. Toss and let cool. Blanch the asparagus in the boiling salted water for two minutes. Remove and shock in ice water. Let sit in ice water completely to cool, about two minutes. Remove and cut each spear into thirds, then add to the mushroom bowl. Dunk the capers in blanching water for about ten seconds. Remove from water, then chop and add to the mushroom bowl. Finally, add fresh chives and zucchini. Season with salt and pepper and toss one more time. Keep in refrigerator until you serve.
