Spring Asparagus & Baby Arugula Salad
- 1 bunch asparagus
- 6 cups arugula
- 8 medium shiitake mushrooms
- 1 Tbs. vegetable oil
- Salt & pepper, to taste
- 1 tsp. extra virgin olive oil
- 1 tsp. white truffle oil
- 1 Tbs. sesame seeds
Small wedge of pecorino Romano, shaved
Remove tough ends of asparagus and discard. Cut tips and reserve. Shave stalks on a mandoline or slice diagonally in long strips, and set aside in a medium bowl. Wash and dry arugula, and add to shaved asparagus. Wash mushrooms, remove stems, and slice thin.
In a pan, sauté mushrooms in vegetable oil until golden brown. Remove, drain on paper towel, and season lightly with salt and pepper. Using the same pan, sauté asparagus tips until lightly browned. Remove, drain on paper towel, and season lightly with salt and pepper. Add mushrooms to the asparagus and arugula. Dress greens with olive and white truffle oils. Add sesame seeds, salt and pepper, and toss. Garnish with sautéed asparagus tips and pecorino Romano.