Asparagus Salad with Black Truffle Vinaigrette |
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| Ingredients - |
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12 Green Asparagus
1 teaspoon Dijon Mustard
Salt and Pepper
2 tablespoon Red Wine Vinegar
2 tablespoon Black Truffle Oil
4 tablespoon Sunflower Oil
6 ounces Mesclun (mixed green lettuce)
Parmesan Cheese
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| Preparation: |
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Trim the tough ends of asparagus and blanch 4 minutes
in boiling salted water. Drain and refresh immediately in a bowl of
iced water. Prepare the vinaigrette: mix the mustard, salt and pepper
and vinegar; then add the oils and whisk together. Dress the mixed greens
with half of the vinaigrette and divide between 4 four plates; top each
plate with three asparagus spears and dot asparagus with remaining vinaigrette.
Top the salad with parmesan shavings (use a vegetable peeler on a chunk
of parmesan cheese).
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