Asparagus Salad with Truffle/Asparagus Vinaigrette
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Credit: Jose Tavarez
Skills for Culinarians Day Cookbook, July 2004
50 asparagus spears, medium sized with end trimmed off
1 shallot; peeled and finely minced
4 oz. Champagne vinegar
2 T parsley
8 tarragon leaves
1 T fine lime zest
12 oz. extra virgin olive oil
Kosher salt to taste
Fresh ground black pepper to taste
Black or white truffle oil to taste
4 medium boiled eggs, peeled and pushed through a sieve or chopped fine, for garnish
Fresh or jarred truffle slices, very thin
1/2 cup shaved Parmigiano Reggiano, for garnish
Drizzle of aged balsamic dressing for garnish
1) Bring 8-quart stockpot or saucepan of salted water to boil; blanch spears 3-4 minutes until tender, but firm.
2) in stainless bowl, combine minced shallots and vinegar. Stir to combine; let sit for 15 minutes.
3) in food processor, add 10 asparagus spears, tarragon, parsley, lime zest and 2 oz. of oil; pulse for 2-3 minutes until smooth. Whisk in remaining oil; add vinegar with shallots, season with salt and pepper. Finish with truffle oil to taste.
4) For presentation, arrange 5 asparagus spears each on plate-- tips facing one way. Place 1 oz. of dressing over each plate of asparagus. Garnish with chopped hard boiled egg and Parmigiano Reggiano. Drizzle with some aged balsamic dressing and a bit of truffle oil if desired.
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