Asparagus crudite with Jerusalem artichoke and black truffle dressing

Serves 4 Prep time 15 minutes + 24 hours pickling time

300g white asparagus
1 beetroot, peeled
100g Jerusalem artichoke
20ml black truffle oil
20ml lemon juice
20g chives, finely chopped
1 punnet shimeiji mushroom, picked in olive oil and lemon juice for 24 hours
1 tomato, peeled, seeded and cut into small dice
100g salad greens of your choice

• With a vegetable peeler, make long strips of asparagus and beetroot. Finely slice the Jerusalem artichoke.
• To make black truffle dressing, combine truffle oil, lemon juice and finely chopped chives.
• Toss asparagus, beetroot, Jerusalem artichoke, shimeiji mushroom, tomato and salad greens. Combine with dressing and serve.

Chef Tabarec says: “The fresh crunchy texture of raw white asparagus is a great asset to this recipe, accentuated by the perfume of black truffle.”

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