Asparagus Salad with Creamy Truffle Dressing
Rated 5.0 stars by 1 users
Servings
1
This is a delicious dish for lunch, include it in a summer buffet, or serve as a side dish for barbecues. It is crispy, healthy and absolutely delicious, especially when asparagus are in season!
Ingredients
-
6 pieces green asparagus
-
6 pieces white asparagus
-
2 tablespoons capers
-
½ cup buttermilk
-
2 drops White Balsamic Vinegar
-
½ cup Truffle Mayonnaise
-
Italian Sea Salt
-
1 slice stale white bread
-
A dash Organic extra virgin olive oil
-
1 pinch Piment d´Espelette or cayenne pepper
-
Greens for garnish
Dressing
Croutons
Optional toppings
Directions
Rinse the asparagus in cold water and cut off the stringy parts of the stems. Peel the white asparagus as needed.
Using a mandolin or potato peeler, carefully shave the asparagus stems into long strips until they are too small to continue.
Place the strips into a bowl of ice water. Allow them to stay there for an hour before serving. When you are ready to serve, pat the asparagus dry and arrange them on a plate.
Dressing
Combine buttermilk, truffle mayonnaise, olive oil, white balsamic vinegar, and salt until it reaches a smooth consistency.
Croutons
Cut the bread into small fine cubes.
Coat in olive oil and sprinkle with salt.
Bake in the over at 350 for approximately 8-10 minutes, or until they are golden and crispy. Monitor carefully as the croutons can easily burn.
Preparation
Arrange the cold asparagus on a plate. Top with croutons, capers and garnish with herbs of your choice. Drizzle the dressing overtop and leave extra dressing on your table for your guests to add themselves.
