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

Instructions

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

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

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.

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.

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

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.

Drizzle porcini dressing over each salad and serve.