Ingredients for Salad Of Warm White Asparagus Spargel Baby Arugula And Beefst
- 1 pound white asparagus
- 2 tablespoons olive oil
- Porcini Mushroom
- 2 cloves garlic, minced
- Fresh Tarragon Leaves
- Salt & Freshly Ground Black Pepper
- Sherry Wine Vinegar
- Baby Arugula
- Beefsteak Tomatoes
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How to Make Salad Of Warm White Asparagus Spargel Baby Arugula And Beefst
- Bring 2 quarts of salted water to a boil in a medium saucepan.
- Prepare an ice bath in a large bowl.
- Add 1 pound of white asparagus to the boiling water. Cook for 2-3 minutes, or until just tender-crisp.
- Immediately transfer the asparagus to the ice bath to stop the cooking process. Let it sit for 5 minutes.
- While the asparagus cools, heat 2 tablespoons of olive oil in a medium sauté pan over medium-high heat.
- Add 8 ounces of sliced mushrooms and 2 cloves of minced garlic to the pan. Sauté for 2 minutes, or until the mushrooms begin to brown.
- Stir in 1 tablespoon of fresh tarragon, salt and pepper to taste, and a splash (about 1 teaspoon) of white wine vinegar.
- Set the mushroom mixture aside.
- Arrange 4-5 spears of asparagus on each of 6 salad plates.
- Top each plate with a generous mound of baby arugula (about 2 cups total). Arrange 2-3 slices of beefsteak tomato on top of each mound.
- Drizzle each salad with porcini dressing (recipe not included, use your favorite or store-bought) and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
26g
Fat
7g
Carbs
4g
