It includes, in addition to the delicate Tourangelle asparagus (those from Ligueil are famous), small new potatoes and oyster mushrooms (they too are grown in the mushroom farms of the Loire Valley), in a very fragrant herb vinaigrette.
Difficulty:[usr 1]
Wash the potatoes and cook them in their skins for about twenty minutes in boiling water. Drain them and let them cool. Meanwhile, pare and peel the asparagus, cut them into oblique sections 6 to 7 cm long, keeping the tips whole. Cook them for 5 minutes in 30 cl of salted water, drain them, then pour them into a bowl and drizzle them with 1 drizzle of sunflower oil.
Peel the potatoes and cut them in half lengthwise, sprinkle them with a drizzle of white wine while they are still warm. Prepare a vinaigrette with 2 tablespoons of sunflower oil, 1 tablespoon of walnut oil, lemon juice, salt and pepper, tarragon leaves and chopped chervil sprigs.
Clean the oyster mushrooms and cut them into large strips. heat the butter in a frying pan and add the oyster mushrooms, sauté them quickly for 5 minutes, then drain them. Combine the potatoes and the asparagus, sections and tips in a low salad bowl, then add the slices of oyster mushrooms and drizzle everything with the vinaigrette, letting it infiltrate among the ingredients.
Serve at room temperature.
Source:Les Cuisines Régionales de France. Anjou-Touraine. Editions du Fanal.
