White Asparagus And Porcini Salad
- Total Time
- 45 minutes
- Rating
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Ingredients
- 1½pounds medium-thick white asparagus
- Sea salt
- 3½tablespoons extra virgin olive oil
- 2large fresh porcini or 4 large cremini
- ¾cup, loosely packed, mache or purslane, rinsed and dried
- 3tablespoons lemon juice
- Freshly ground black pepper to taste
- 2tablespoons hazelnut oil or porcini oil
- 2ounces Parmigiano-Reggiano, in large, thin shavings
Nutritional analysis per serving (4 servings)
263 calories; 23 grams fat; 4 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 3 grams polyunsaturated fat; 9 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 9 grams protein; 542 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Snap off ends of asparagus. Trim triangular leaves from sides, and peel spears. Place in pot of simmering salted water, and cook 6 to 8 minutes until very tender. Drain well on paper towels. Arrange on platter, drizzle with 2 tablespoons olive oil and refrigerate.
- Step 2
Wipe mushrooms with damp paper towel. Pare off outside of porcini stems, trim ends and slice very thin. If using cremini, trim bottoms of stems; slice very thin.
- Step 3
Place mache or purslane in bowl. Toss with 1 tablespoon lemon juice and 1½ tablespoons olive oil. Season with salt and pepper. Toss again.
- Step 4
To serve, arrange asparagus side by side on 4 large salad plates. Place mushroom slices across the center of asparagus. Season with salt and pepper. Drizzle with hazelnut oil and remaining lemon juice. Place a cluster of mache or purslane on top of mushrooms, arrange shavings of cheese over salad and serve.
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