Asparagus Salad With Truffle Vinaigeette Recipe

Name: Asparagus Salad With Truffle Vinaigeette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 x salt to taste; 1 tablespoon olive oil; 1 tablespoon olive oil black truffle; 1 tablespoon champagne vinegar; 1 x shallots minced; 1 x salt to taste; 1 x parmesan, parmigiano-reggiano cheese, grated strips as needed; 1 x mixed salad greens or batch of mice; 6 large asparagus; 1 x black pepper to taste

Servings: persons

1 x salt to taste
1 tablespoon olive oil
1 tablespoon olive oil black truffle
1 tablespoon champagne vinegar
1 x shallots minced
1 x salt to taste
1 x parmesan, parmigiano-reggiano cheese, grated strips as needed
1 x mixed salad greens or batch of mice
6 large asparagus
1 x black pepper to taste

1
Trim the ends of the asparagus and peel them.
2
Then blanch them for one and a half minutes in boiling salted water and then submerge in ice water.
3
Place the minced shallot and vinegar in a bowl.
4
Slowly drizzle in the oils, constantly whisking.
5
Season with salt and pepper.
6
Stack the asparagus in a crosswise pattern on the plate like a number sign (#).
7
Place the mace in the center of the asparagus.
8
Using a peeler, peel some strips of Parmesan cheese and arrange around the mache.
9
Sprinkle salad with salt.
10
Drizzle some of the dressing over the mache and asparagus.

212

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 x salt to taste, 1 tablespoon olive oil, 1 tablespoon olive oil black truffle, 1 tablespoon champagne vinegar, and more.

Yes, Asparagus Salad With Truffle Vinaigeette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Asparagus Salad With Truffle Vinaigeette

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