New Recipes Raw Asparagus and King Oyster Mushroom Salad with Truffled Hazelnut Oil, Lemon Juice, Shaved Parmesan and Maldon Sea Salt - ★Cooking Recipes★

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

Ingredients

4 large green asparagus spears

4 large King oyster mushrooms

Handful of carefully picked blonde frisee leaves

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

Directions

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

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

3. Mix the two oils together.

4. Divide the frisee between four chilled dinner plates.

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

6. Season the salads with salt and pepper.

7. Dress each salad with the oil and lemon juice.

8. Shave the Parmesan lightly over each salad.

9. Serve immediately.

See more: Mushrooms, Vegetables, Summer, North American, No-Cook, Salad, Party Favourites, Canada Day