Spring Asparagus and Wild Morel Salad with Hazelnut-Lemon Vinaigrette

By andrew.zimmern on Wed, 09/02/2009 - 16:30

Summary

Yield
Prep Time	45 minutes
Main Ingredient	Vegetable
Meal	Salads
Season	Spring

Description

This salad is a great starter course to a big dinner or a stand alone light lunch, just be sure to check out the morels before roasting them to make sure they are clean.

Ingredients

3 lb asparagus
2 lb morels
vinaigrette
0.5 c olive oil
3 T fresh lemon juice
2 T each minced chives, thyme, parsley
1 egg, blanched in shell for 2 minutes, scrape out whites and yolk, discard shell
2 T minced shallots
2 t lemon zest (plus extra for garnish)
GARNISH
truffle oil
chervil tips
0.5 c crushed and skinned toasted hazlenuts

Instructions

Blanch asparagus in boiling salted water until cut ends just turn soft.
Drain and reserve

Slice morels in half lengthwise and inspect for mites/worms.
Season with olive oil, salt, minced shallots and pepper.
Roast in 500 degree oven for 10-12 minutes and reserve.

Vinaigrette
Whisk all ingredients together to combine.
Season and reserve.

Garnish.

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Andrew Zimmern