Name: Raw Asparagus and King Oyster Mushroom Salad with Truffled Hazelnut Oil, Lemon Juice, Shaved Parmesan and Maldon Sea Salt
Cuisine: North American
Ingredients: 4 large green asparagus spears; 4 large King oyster mushrooms; Handful of carefully picked blonde frisee leaves; ¼ cup best quality hazelnut oil; 1 tsp truffle oil; 1 piece of Parmesan cheese suitable for shaving on a mandolin; Juice of one lemon; Maldon sea salt; Freshly ground black pepper

Raw Asparagus and King Oyster Mushroom Salad with Truffled Hazelnut Oil, Lemon Juice, Shaved Parmesan and Maldon Sea Salt

ingredients

large green asparagus spears

large King oyster mushrooms

Handful of carefully picked blonde frisee leaves

cup best quality hazelnut oil

tsp truffle oil

piece of Parmesan cheese suitable for shaving on a mandolin

Juice of one lemon

Maldon sea salt

Freshly ground black pepper

Ingredient Substitution Guide

directions

Step 1

Trim the ends off of the asparagus and cut in half to produce eight 3-inch lengths.

Step 2

Trim the bases off of the mushrooms and quarter them lengthwise.

Step 3

Mix the two oils together.

Step 4

Divide the frisee between four chilled dinner plates.

Step 5

Using a sharp mandolin, slice the asparagus and mushrooms lengthwise thinly. Distribute over the four plates randomly.

Step 6

Season the salads with salt and pepper.

Step 7

Dress each salad with the oil and lemon juice.

Step 8

Shave the Parmesan lightly over each salad.

Step 9

Serve immediately.

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Raw Asparagus and King Oyster Mushroom Salad with Truffled Hazelnut Oil, Lemon Juice, Shaved Parmesan and Maldon Sea Salt

ingredients

directions

Rate Recipe

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