Difficulty:[usr 3]
Peel the asparagus stalks. wash them, then cut each one into three or four sections. Reserve the tips. Peel and wash the potatoes.
Place the potatoes and asparagus stalks on the perforated part of a steamer, salt. Place in boiling water, cover with a tight-fitting lid. Count 10 minutes of cooking. At the end of this time, lift the lid and put the asparagus tips. Count another 10 minutes of cooking.
Arrange tender leaves of lettuce or mesclun on a serving platter. Lay the vegetables on top, drizzle them with olive oil and truffle-flavoured oil. Salt and pepper from the mill.
With a paring knife, make shavings of parmesan and place them on the vegetables. Enjoy immediately.
