(Photo LOF - Green Asparagus salad with Shiitake mushrooms)
Green asparagus may be cooked in many different ways.
They do not have the delicate flavour of white asparagus with purple tips from d'Argenteuil, but are just slightly bitter, an easily recognized flavour.
This recipe brings to the fore this very characteristic.
You need young and short asparagus that ypu peel (yes) and then cut in two then cut lengthwise in four, sort of big match sticks. Wash well and put to the side for later.
Cut in thin lsices your Shii-ta-ke or shiitake (lentinus edodes) that hopefully ypou have been able to find easily. Cook together the asparagus and the mushrooms for 3 or 4 minutes in a chicken stock in an open pot. Drain.
While they are cooking make the sauce in a salad bowl : a tbsp of Dijon mustard, a raw egg yolk, a dash of black pepper and 2 tbsp of olive oil - no vinager. Mix add the asparagus and mushrooms mix gently and serve.
The slight bitterness of the green asparagus go perfectly with the asiatic mushrooms.
