Salad Of Warm White Asparagus (Spargel), Baby Arugula And Beefst

• 2 lbs white 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

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.

white asparagus, olive oil, porcini mushroom, garlic, tarragon, salt, sherry wine vinegar, baby arugula, beefsteak tomatoes

Taken from www.food.com/recipe/salad-of-warm-white-asparagus-spargel-baby-arugula-and-beefst-425657 (may not work)