Butter Lettuce with Shaved Asparagus

Butter Lettuce with Shaved Asparagus
Yields 4
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  1. 2 heads Bibb or butter lettuce
  2. 6 asparagus spears
  3. 2 tablespoons Parmesan cheese, shaved
  4. 1 tablespoon fresh chives, chopped
Truffle Vinaigrette
  1. 1 small shallot, minced
  2. 3 tablespoons champagne vinegar
  3. 1 teaspoon truffle oil
  4. 3 tablespoons extra virgin olive oil
  5. Pinch of sea salt
  6. Black pepper to taste
  1. Whisk the ingredients for the Truffle Vinaigrette together. Set aside so the flavors can blend.
  2. Meanwhile, shave the asparagus into thin strips with a vegetable peeler.
  3. Wash the butter lettuce. Carefully separate the leaves.
  4. Whisk the vinaigrette and toss the shaved asparagus with a small amount of it.
  5. Toss the butter lettuce leaves with the vinaigrette.
  6. Pile the lettuce leaves up on the plate. Layer them with a few shavings of asparagus.
  7. Garnish each salad with a few shavings of Parmesan cheese and 1/4 of the fresh chives.
  1. If you can get fresh truffles or truffle powder, add a few fresh truffle shavings or a pinch of truffle powder to the vinaigrette.
Recipes for Life by Rita Thomas and Chef Erin Holm https://www.recipesforlife.ca/

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