Ingredients

• 1 pound medium to thick asparagus, trimmed
• 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
• 1/3 cup extra-virgin olive oil
• Freshly ground black pepper
• 1 bunch watercress, coarse stems discarded
• 1/4-pound piece Parmesan, room temperature

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Instructions

1. 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.
2. 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.
3. Spread watercress on a platter and top with asparagus salad. With a vegetable peeler, shave 1/2 to 3/4 of Parmesan into curls over salad, reserving remaining Parmesan for another use.