Italian Aparagus Salad

Ingredients:

• 34 spears medium asparagus, 1/2 inch trimmed off the bottom
• 1 shallot, peeled and finely minced
• 1/2 cup 12-year-old balsamic vinegar
• 8 basil leaves
• 2 tablespoons chopped parsley
• 1 tablespoon grated lemon zest
• 1 1/2 cups extra-virgin olive oil
• 1/2 cup mayonnaise
• coarse sea salt to taste
• ground black pepper
• 2 medium Yukon Gold potatoes, cooked and sliced
• 2 to 3 teaspoons black or white truffle oil
• Kosher salt to taste
  
  Finish and Serve:
   
• 4 medium hard-boiled eggs, peeled and pushed through a sieve or chopped fine
• 8 shaved slices Parmigiano-Reggiano cheese
• 4 very thin truffle slices

Bring a large saucepan of salted water to a boil. Blanch asparagus until just tender, 3 to 4 minutes. Drain and plunge into cold water to stop the cooking. When cool, dice ten of the spears.
In a stainless-steel bowl, combine shallot and vinegar. Stir to combine and let sit for 15 minutes.
In a food processor, combine diced asparagus spears, basil, parsley, lemon zest and 1/2 cup of the oil and process until smooth. Transfer to a large bowl and whisk in remaining oil. Whisk in mayonnaise, vinegar and shallot and season with salt and pepper.
Toss potatoes with the truffle oil and season with kosher salt.
chopped hard-boiled egg, Reggiano and truffle slices.
 

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