• 6servings
  • 25minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, B9, E
MineralsCopper, Natrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 pounds white asparagus

  2. 1/4 cup olive oil

  3. 1/2 pound porcini mushrooms , stemmed and sliced

  4. 1 teaspoon chopped garlic

  5. 1 teaspoon chopped fresh tarragon leaves

  6. Salt and freshly ground black pepper

  7. Sherry vinegar

  8. 1 pound baby arugula

  9. 3 beefsteak tomatoes , thinly sliced

Instructions Jump to Ingredients ↑

  1. In a medium saucepan , bring 2 quarts of salted water to a boil.

  2. Set up a bowl with ice water and place near the sink.

  3. Place asparagus in boiling water and leave in for 2 to 3 minutes or until barely limp. Immediately transfer asparagus to ice bath for 5 minutes to stop the cooking process.

  4. Meanwhile, in a medium saute pan over medium-high heat, add olive oil, mushrooms and garlic. Cook about 2 minutes or until mushrooms are beginning to brown.

  5. Add tarragon and salt, pepper and a splash of vinegar. Set aside.

  6. On 6 salad plates, plate 4 or 5 spears of asparagus . Top with a mound of arugula and arrange 2 or 3 slices of tomato on each mound.

  7. Drizzle porcini dressing over each salad and serve.


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