Asparagus Salad With Truffle Vinaigeette

• 1 x salt to taste
• 1 tablespoon olive oil
• 1 tablespoon olive oil black truffle
• 1 tablespoon champagne vinegar
• 1 x shallots minced
• 1 x salt to taste
• 1 x parmesan, parmigiano-reggiano cheese, grated strips as needed
• 1 x mixed salad greens or batch of mice
• 6 large asparagus
• 1 x black pepper to taste

1. Trim the ends of the asparagus and peel them.
2. Then blanch them for one and a half minutes in boiling salted water and then submerge in ice water.
3. Place the minced shallot and vinegar in a bowl.
4. Slowly drizzle in the oils, constantly whisking.
5. Season with salt and pepper.
6. Stack the asparagus in a crosswise pattern on the plate like a number sign (#).
7. Place the mace in the center of the asparagus.
8. Using a peeler, peel some strips of Parmesan cheese and arrange around the mache.
9. Sprinkle salad with salt.
10. Drizzle some of the dressing over the mache and asparagus.

salt, olive oil, olive oil black truffle, champagne vinegar, shallots, salt, parmesan, mixed salad greens, asparagus, black pepper

Taken from recipeland.com/recipe/v/asparagus-salad-truffle-vinaige-47971 (may not work)