Friday, November 26, 2010

White Asparagus and Mushroom Salad with an Oil Cured Olive Vinaegrette

Recipe:  Blanch 4 peeled and trimmed white asparagus spears in boiling water till the become al dente. 
     Remove the asparagus from the boiling water and cool them under cold running water. 
     Oil Cured Olive Vinaegrette Recipe:  Place a splash of virgin olive oil in a mixing bowl.
     Add a little bit of minced garlic.
     Add sea salt and black pepper.
     Add a splash of red wine vinegar.
     Add a small dab of  dijon mustard.
     Add a few minced pitted oil cured black olives.
     Stir the ingredients together to make the vinaegrette. 
     Add a couple sliced mushrooms to the vinaegrette in the mixing bowl to marinate them. 
     Lay Boston Lettuce leaves on the plate. 
     Place some thin slices of Bermuda onion on the center of the lettuce. 
     Place a couple thin tomato slices on the center of the salad. 
     Set the asparagus spears on the tomato slices. 
     Lay a few pimiento strips over the asparagus spears. 
     Spoon the marinated mushrooms around the asparagus. 
     Spoon the vinaegrette dressing over the salad. 
     Set a boiled egg half on the top of the salad. 
     The flavors are so nice in the salad.  Oil cured olives have a great, deep flavor and are much milder than kalamata olives.  The vinaegrette is perfect for white asparagus and mushrooms!  Yum!  ...  Shawna

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