Salad of Warm White Asparagus, Baby Arugula and Beefsteak Tomatoes with a Porcini Dressing (Emeril Lagasse) |
|
 |
Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
Ingredients:
2 pounds white asparagus |
1/4 cup olive oil |
1/2 pound porcini mushrooms, stemmed and sliced |
1 teaspoon chopped garlic |
1 teaspoon chopped fresh tarragon leaves |
salt and freshly ground black pepper |
sherry vinegar |
1 pound baby arugula |
3 beefsteak tomatoes, thinly sliced |
Directions:
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.
|
|