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Ingredients
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White Asparagus Salad
Method
Preparation and Assembly
Prepare the Asparagus
Trim the ends of the white asparagus and peel the stalks. Bring a large pot of salted water to a boil and blanch the asparagus for 3-4 minutes until tender but still crisp. Drain and plunge into ice water to stop the cooking process. Once cooled, drain again and set aside.
Make Brown Butter
In a skillet, melt the unsalted butter over medium heat. Continue cooking, stirring frequently, until the butter turns golden brown and has a nutty aroma, about 5-7 minutes. Be careful not to burn it.
Toast the Hazelnuts
In a dry skillet over medium heat, add the hazelnuts and toast for 5-6 minutes until fragrant and golden brown. Let cool, then roughly chop.
Assemble the Salad
In a large bowl, combine the blanched asparagus, mache greens, and toasted hazelnuts. Drizzle with brown butter and lemon juice, then season with salt and black pepper to taste. Toss gently to combine.
Serve
Plate the salad and serve immediately, garnished with additional hazelnuts if desired.