Warm salad of asparagus Tips, celery and truffle
Instructions
Wash asparagus, well take away the white part and let them boil, in a asparagiera, for 25-30 minutes until the tips won't keep; then cut the ends and let them cool.
Meanwhile prepare the vegetables: cut the celery into very thin strips, the truffle shavings, Peel and wash the arugula, cut the peeled tomato fillets, pour vegetables in a salad bowl and dress with the vinaigrette made with olive oil, salt, pepper and lemon juice.
Serve warm asparagus accompanied by mixed salad of truffles.
Ingredients and dosing for 4 persons
- 400 g of asparagus
- 200 g of white celery
- 100 g of arugula salad
- 1 white truffle
- 50 g of tomatoes
- 3 tablespoons of lemon juice
- 5 tablespoons of olive oil extra virgin
- Salt
- Pepper