White Asparagus And Porcini Salad

1. 1

   Snap off ends of asparagus.

2. 2

   Trim triangular leaves from sides, and peel spears.

3. 3

   Place in pot of simmering salted water, and cook 6 to 8 minutes until very tender.

4. 4

   Drain well on paper towels.

5. 5

   Arrange on platter, drizzle with 2 tablespoons olive oil and refrigerate.

6. 6

   Wipe mushrooms with damp paper towel.

7. 7

   Pare off outside of porcini stems, trim ends and slice very thin.

8. 8

   If using cremini, trim bottoms of stems; slice very thin.

9. 9

   Place mache or purslane in bowl.

10. 10

    Toss with 1 tablespoon lemon juice and 1 1/2 tablespoons olive oil.

11. 11

    Season with salt and pepper.

12. 12

    Toss again.

13. 13

    To serve, arrange asparagus side by side on 4 large salad plates.

14. 14

    Place mushroom slices across the center of asparagus.

15. 15

    Season with salt and pepper.

16. 16

    Drizzle with hazelnut oil and remaining lemon juice.

17. 17

    Place a cluster of mache or purslane on top of mushrooms, arrange shavings of cheese over salad and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.