White Asparagus And Porcini Salad

• 1 1/2 pounds medium-thick white asparagus
• Sea salt
• 3 1/2 tablespoons extra virgin olive oil
• 2 large fresh porcini or 4 large cremini
• 3/4 cup, loosely packed, mache or purslane, rinsed and dried
• 3 tablespoons lemon juice
• Freshly ground black pepper to taste
• 2 tablespoons hazelnut oil or porcini oil
• 2 ounces Parmigiano-Reggiano, in large, thin shavings

1. Snap off ends of asparagus.
2. Trim triangular leaves from sides, and peel spears.
3. Place in pot of simmering salted water, and cook 6 to 8 minutes until very tender.
4. Drain well on paper towels.
5. Arrange on platter, drizzle with 2 tablespoons olive oil and refrigerate.
6. Wipe mushrooms with damp paper towel.
7. Pare off outside of porcini stems, trim ends and slice very thin.
8. If using cremini, trim bottoms of stems; slice very thin.
9. Place mache or purslane in bowl.
10. Toss with 1 tablespoon lemon juice and 1 1/2 tablespoons olive oil.
11. Season with salt and pepper.
12. Toss again.
13. To serve, arrange asparagus side by side on 4 large salad plates.
14. Place mushroom slices across the center of asparagus.
15. Season with salt and pepper.
16. Drizzle with hazelnut oil and remaining lemon juice.
17. Place a cluster of mache or purslane on top of mushrooms, arrange shavings of cheese over salad and serve.

white asparagus, salt, extra virgin olive oil, porcini, mache, lemon juice, freshly ground black pepper, hazelnut oil, thin shavings

Taken from cooking.nytimes.com/recipes/7857 (may not work)