• White Asparagus (8 each)

• Red Belgium endive (4 each leave)

• Mushroom Crimini (2 each)

• Chives (3 each)

• Balsamic Vinegar of Modena PGI - Black truffle vinaigrette (3 once)

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PROCEDURE:

 

Balsamic Vinegar of Modena PGI - Black Truffle vinaigrette:

• 1 egg yolk

• 2 table spoon Dijon mustard

• 1/2 cup Balsamic Vinegar of Modena PGI

• 2 cup olive oil (not extra virgin)

• Salt

• Pepper

 

• Combine egg yolk, mustard, balsamic vinegar of Modena and truffle juice in blender.

• Slowly add olive oil, add salt and pepper to taste.

• Peel the white asparagus, cook for about 3 minutes in boiling salted water until “al dente”.

• When cold, cut in half.

• Cut the crimini mushroom in thin slices.

• Cut the chives in halt inch.

• Pickup 4 Belgium olive.

• Put the vinaigrette on the plate, arrange the asparagus and rest the ingredients like shown in picture.