Asparagus & Morel Salad

    Summertime is salad time, and any of your favorite white wines would be great matches for this recipe, courtesy of Masa’s restaurant in San Francisco. It serves 4.

ASPARAGUS & MOREL SALAD

INGREDIENTS

* 1 lb. jumbo asparagus

* 1 cup cooked morel mushrooms

* Assorted micro greens

* 1/3 cup balsamic vinegar

* 1 cup extra virgin olive oil

* Salt and pepper to taste

* Pecorino cheese, 2-3 slices (recommended brand: Bellweather Farm)

* 1 bunch chives, chopped

* 1/8 cup toasted almonds, sliced

PREPARATION

1. Peel and blanch asparagus in heavily salted water. Shock in ice bath. Slice morels into rounds. Cook in 1 tbsp. olive oil. Season with salt and pepper.

2. Clean, wash and dry the assorted micro greens.

3. Cut asparagus into 2-inch pieces and toss with morels, extra virgin olive oil, balsamic vinegar, chopped chives, salt and pepper.

4. Place on bottom of a plate, and toss micro greens in balsamic vinegar, olive oil and almonds. Place on top of asparagus and morels. Shave 2-3 slices of pecorino on top.

Posted in Food and Wine Pairings/Recipes
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