Salad of Warm White Asparagus, Baby Arugula and Beefsteak Tomatoes with a Porcini Dressing
- 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
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.
Recipe courtesy of Emeril Lagasse