Shaved Asparagus and Potato Salad

I had dinner with some friends the other night at a local tapas bar.  If you have never had tapas, you are missing out.  They offer little plates (both cold and hot) which amount to a flavor packed few mouthfuls.  Tapas come from the Spanish word “to cover.”  The story goes that a king from Catalonia fell ill and was nursed back to health by wine and small snacks in between meals.  He then ordered that no bar could serve wine without food.  That does not sound like such a bad king to me. 

This dish is inspired by one of the dishes I tried last night.  It can be served a salad or an entrée hot or cold.

Shaved Asparagus and Potato Salad with Egg

Serves 8 as appetizer, 4 to6 as an entree

1 bu     asparagus, sliced very thinly on a diagonal

1 lb      new potato, cooked in water and cooled, diced medium

¼ lb     smoked tofu, diced small

2 T       garlic

½         onion, small dice

            Egg,

1 t        extra virgin olive oil

            Black pepper, freshly cracked

            Truffle salt….hmmmmmm

1.  Heat sauté pan with olive oil and add garlic and onion.

2.  Sauté until translucent. 

3.  Add sliced asparagus and tofu and sauté until the asparagus start to wilt a bit.

4.  Add potato and sauté to reheat. Season this with salt and pepper.

5.  Meanwhile in another pan heat up some oil and fry the egg either sunny side up or over easy.

6.  To serve, place hot asparagus and potato mix on the plate and top with egg.

7.  Season lightly with truffle salt or truffle oil for an extra bonus in the flavor department.

To serve this dish cold:

1.  Blanch and shock whole asparagus.  Cut when cooled

2.  Hard boil and cool the eggs.

3.  Peel and cut the eggs in half long ways.

4.  Toss asparagus together with cooled and cut potatoes and tofu with some extra virgin olive oil and light sherry vinegar.

5.  Season with salt and pepper.

6.  Place bed of asparagus, tofu and potato mix on plate and top with hard boiled egg.

7.  Drizzle with truffle oil or truffle salt.