Raw white asparagus and porcini mushrooms with hazelnuts, Parmigiano-Reggiano and white truffle oil from The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant (page 96) by Judy Rodgers

  • hazelnuts
  • porcini mushrooms
  • Parmigiano Reggiano cheese
  • white asparagus
  • white truffle oil
  • EYB Comments

    See recipe for variation.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variation.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.