- 1 ½ pounds medium-thick white asparagus
- Sea salt
- 3 ½ tablespoons extra virgin olive oil
- 2 large fresh porcini or 4 large cremini
- ¾ cup, loosely packed, mache or purslane, rinsed and dried
- 3 tablespoons lemon juice
- Freshly ground black pepper to taste
- 2 tablespoons hazelnut oil or porcini oil
- 2 ounces Parmigiano-Reggiano, in large, thin shavings
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (4 servings)
261 calories; 22 grams fat; 4 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 3 grams polyunsaturated fat; 8 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 9 grams protein; 9 milligrams cholesterol; 417 milligrams sodium
- 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.
- 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.
- Place mache or purslane in bowl. Toss with 1 tablespoon lemon juice and 1 1/2 tablespoons olive oil. Season with salt and pepper. Toss again.
- 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.