Betsy and I are continuing our Seasonal Potluck, and the month of May will feature a lovely spring vegetable: ASPARAGUS! My first recipe featuring asparagus is one of my own creations. This dressing was adapted from one we used to use at a catering company I worked for, however this is just my interpretation of the flavors. This salad is basic, so you can definitely play around with the ingredients by adding more vegetables, but trust me, it’s not necessary. However, the earthyness of the truffle vinaigrette complements the asparagus and potatoes nicely. Since it is a pretty plain salad, presentation-wise, I like to use both green and white asparagus. I know that you can get asparagus in purple too, but have yet to find it! So instead I had to settle for purple potatoes. The color variation is, of course, not necessary…but it looks nicer!
Asparagus Salad with Truffle Vinaigrette, serves 2
6 spears green asparagus, blanched
6 spears white asparagus, blanched
8 baby new or fingerling potatoes, preferably multi-colored (cooked)
2 cups mixed greens or arugula
Shaved Parmesan, for garnish
Truffle Vinaigrette (recipe follows)
Toss mixed greens with vinaigrette, and place one cup of mix on each salad plate. Top with asparagus and place potatoes around the edge of the salad. Garnish with shaved Parmesan as desired.
1 tablespoons rice wine vinegar
1 tablespoon balsamic vinegar
1 tablespoon white truffle oil
1/4 cup olive oil
Fresh ground black pepper
Whisk rice vinegar, balsamic vinegar, truffle oil and olive oil together in a medium bowl. Add salt and pepper to taste.