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Green asparagus salad with San Daniele ham, black truffle dressing
from: Kulkarni- Green asparagus 6pcs
- Lemon juice
- Salt
- Basil leaves
- Sherry vinegar 50ml
- Truffle juice 100ml
- Olive oil 100ml
- Non-fat cream 250ml
- Black truffle 1pc
- S Daniele ham 60g
- Arugula rocket 40g
- Remove the tough bottoms of the asparagus spears.
- Cook the asparagus in boiling salted water, with a squeeze of lemon juice, for four to six minutes, until just tender but still slightly crisp.
- To make the dressing, use a hand blender to mix together the vinegar, truffle juice, oil and cream. Finely chop the truffle and mix it in.
- Drain the asparagus and place it in a warmed plate.
- Pour the dressing over the asparagus, add the ham, and finish over shavings of truffle and garnish with fresh basil.
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