Among the cookies, tea and snacks in the box were flavored salts from an artisan salt company, and the Black Truffle and Fresh Thyme Herb Sea Salt seemed like the perfect mate for the giant bag of fresh asparagus a friend gave me from their garden.
The asparagus salad was delicious, and the salt gave the perfect herb-truffle hint to each bite. In fact that salt was so good I've been putting it on everything from buttered toast to roasted potatoes this week, and I'm going to look into carrying it in the store!
Shaved Asparagus Salad with Truffle Salt & Wildflower Honey
- 12 whole Stalks Fresh Asparagus
- ⅛ whole Red Onion
- ½ ounces, fluid Lemon Juice
- ½ ounces, fluid Champagne Vinegar
- 1 ounce, fluid Extra Virgin Olive Oil
- 1 teaspoon Truffle Thyme Salt
- 4 teaspoons Wildflower Honey
Trim the heads off your asparagus spears, if they are very thick, cut the heads in half. Place the asparagus heads in a large bowl. Using a vegetable peeler or mandoline slicer, shave your asparagus spears and red onion into the bowl.
In another bowl whisk the lemon juice, vinegar and olive oil together. Pour this mixture over the asparagus & onion mixture and toss to coat.
Separate the asparagus salad into four bowls and top each serving with a pinch or two of truffle salt* and a drizzle of honey (the measurements in the ingredients list for the salt and honey are just estimates, use as much or as little as you please).
In another bowl whisk the lemon juice, vinegar and olive oil together. Pour this mixture over the asparagus & onion mixture and toss to coat.
Separate the asparagus salad into four bowls and top each serving with a pinch or two of truffle salt* and a drizzle of honey (the measurements in the ingredients list for the salt and honey are just estimates, use as much or as little as you please).
