White Asparagus With Truffle Vinaigrette Recipes

Steps:

• Vinaigrette:.
• In a small bowl, whisk together all ingredients; set aside or refrigerate until ready to use. If refrigerating, bring to room temperature before using.
• Blanch the asparagus in lightly salted boiling water for about 3 minutes or until crisp-tender; do not overcook.
• Remove from heat and refresh under cold water; drain well.
• Toss asparagus with enough vinaigrette to lightly coat.
• Arrange asparagus on serving platter or individual serving plates.

Steps:

• Immediately before serving, toss the rinsed, drained, and dried asparagus with 1 tablespoon excellent wine vinegar and 2 to 3 tablespoons extra-virgin olive oil. Season with salt and pepper.;

Steps:

• With a sharp peeler, peel the asparagus into long thin strips. In a medium saute pan add 1 tablespoon butter. When clarified, add the shallots, garlic and herbs. When beginning to brown, add the asparagus and deglaze with the white wine. Drizzle in the truffle oil. Finish with the second tablespoon of butter. Place the asparagus in the center of each plate. Drizzle the sauce over the asparagus and garnish with the heirloom tomatoes and season with salt and pepper.

Steps:

• Tuiles: Place a 12-inch non-stick pan over medium-high heat. Sprinkle 1 tablespoon of the Parmesan on the bottom of the pan. As it starts to melt, use a spatula to form it into three 2 by 5-inch strips. When the cheese starts to bubble and turn golden brown, remove the pan from the heat. Let cool for 4 to 5 minutes; the strips should be pliable. Pick up one end of a strip with a pair of tongs and lay it across the bottom of an overturned bowl or across a wide cylinder so that the tuile hardens into an arc. Set aside and repeat the process with the other strips. Repeat the entire process with the remaining cheese. (Yields 9 Tuiles) White Truffle-Oil Vinaigrette: Blend all the vinaigrette ingredients except their oils in a 2-quart stainless steel bowl. Whisk in the olive and white truffle oils in a slow, steady stream until it is all incorporated and the sauce emulsifies.
• Salad: Remove the mushroom caps from their stems. Clean the tops with a damp cloth or towel. Peel the stem using a vegetable peeler; discard the scraps. Slice the mushrooms as thinly as possible, and place in a 2-quart stainless steel bowl. Add the remaining vegetables. Add the vinaigrette and toss well.
• To serve: Divide the salad among 6 chilled plates. Stand a Parmesan tuile over each salad. Handle gently and serve immediately.

Steps:

• Trim outer leaves of artichokes all the way to the heart. Cook artichoke hearts in simmering water with lemon juice for approximately 7 to 8 minutes. Cool down in an ice water bath, and then cut into small sections.
• Peel and cook asparagus for 1 minute in simmering water. Cool down in an ice water bath to keep green. Cut each spear into 3 pieces, on the bias.
• Trim and snip green beans. Cook in boiling water for 2 minutes. Cool down in an iced water bath to keep green.
• Clean and trim fennel. Cut out center part, and then cook in boiling water for about 40 minutes, or until tender. Cool down in an iced water bath. Cut into even wedges.
• Slice fresh summer truffle very finely with a sharp knife, and set aside. In a small salad bowl, mix the shallots, olive and truffle oils, sherry vinegar, and salt and pepper, to taste. Set dressing aside.
• Preheat a grill or grill pan to medium-high. Season halibut with salt and pepper, and grill on both sides until cooked through (fish should be opaque in the center).
• On 4 large dinner plates, arrange baby lettuce, artichokes, asparagus, green beans, and fennel. Place halibut in the center on top, dribble with vinaigrette, and garnish with fresh summer truffle slices.

Steps:

• Prepare an ice-water bath; set aside. Bring a large pot of water to a boil. Add a generous amount of salt, and the asparagus. Return to a boil, and cook until asparagus are bright green and tender, about 3 minutes. Transfer to ice bath to cool. Drain well, pat dry, and transfer to a serving platter.
• In a small bowl, whisk together mustard, vinegar, and sugar. Season with a pinch each of salt and pepper. Whisk in oil. Add lemon zest and tarragon; whisk to combine. Taste, and adjust for seasoning. Drizzle over asparagus. Serve immediately, or let stand at room temperature for up to 30 minutes before serving.

Steps:

• Snap off and discard the tough bottoms of each asparagus spear. If using large thick asparagus, peel the lower ends with a vegetable peeler. Medium asparagus will not need peeling.
• Bring a medium saucepan half filled with water to a boil, carefully add the eggs and simmer briskly for 9 minutes (10 minutes for a slightly firmer yolk). Transfer the eggs to a bowl of ice water to cool. Shell the eggs and set aside.
• Make the vinaigrette: In a small bowl, place the shallots, vinegar and a pinch of salt. Let shallots soften for 5 minutes. Stir in the mustard to dissolve, then whisk in the olive oil to make a thick dressing. Season to taste with salt and pepper.
• In a large stainless-steel soup pot bring 4 quarts of well-salted water to a rolling boil. Add the asparagus and cook for 3 to 5 minutes, until just done. Remove asparagus with a large strainer and spread out on a baking sheet lined with a clean kitchen towel. Asparagus may be served warm or at room temperature.
• To serve, place asparagus on a platter or individual plates. Spoon the vinaigrette over the asparagus. Garnish with quartered eggs (or roughly chop the eggs if you prefer). Sprinkle with chives.