Salad of Warm White Asparagus, Baby Arugula and Beefsteak Tomatoes with a Porcini Dressing

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

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.