Todd English Cookbook
Todd English Cookbook
Asparagus Salad with Shaved Fresh Porcini Mushrooms and Parmesan Cheese
16 jumbo asparagus spears
12 ounces fresh porcini mushrooms
12 ounces Parmesan cheese


Ingredients - VINAIGRETTE
2 tablespoons garlic, chopped
2 tablespoons shallots, chopped
1/2 cup balsamic vinegar
Juice of one lemon
1 cup extra virgin olive oil

Directions
  1. Preheat oven to 400 degrees
  2. Roast asparagus in sauté pan in oven. Baste with vinaigrette. When tender (ten minutes) divide into four plates. Slice mushrooms into very thin pieces. Lay over asparagus. Shave thin slivers of cheese over the top.


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