Salad Of Warm Asparagus (spargel), Baby Arugula And Beefst

Total Time: 22 mins Preparation Time: 15 mins Cook Time: 7 mins

Ingredients

• Servings: 6
• 2 lbs asparagus
• 1/4 cup olive oil
• 1/2 lb porcini mushroom, stemmed and sliced
• 1 teaspoon garlic, chopped
• 1 teaspoon fresh tarragon leaves, chopped
• salt & freshly ground black pepper
• sherry wine vinegar
• 1 lb baby arugula
• 3 beefsteak tomatoes, thinly sliced

Recipe

• 1 in a medium saucepan, bring 2 quarts 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 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.
• 4 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.
• 5 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.