White Asparagus Salad with Warm Shitake Dressing

Valentine’s Dinner 2008 (serving size: 2)


  • 1 lb. white asparagus
  • EVOO
  • 1/4 lb. shitake mushrooms
  • 1/2 teaspoon pressed garlic
  • 1/2 teaspoon chopped tarragon leaves
  • salt and pepper
  • balsamic vinegar
  • 1/2 lb. arugula
  • 2 beefsteak tomatoes, thinly sliced


  1. In a medium saucepan, bring 1 quart 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 for 2-3 minutes until barely limp. Immediately transfer asparagus to ice bath for 5 minutes to stop the cooking process.
  4. Meanwhile, in a small saute pan over medium-high heat, add EVOO, mushrooms, and garlic. Cook about 2 minutes until mushrooms begin to brown. Add tarragon, salt, pepper, and a splash of balsamic vinegar. Set aside.
  5. Arrange sliced tomatoes and a handful of arugula on each salad plate. Top with asparagus spears and drizzle with shitake dressing.

*recipe from food network

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