Difficulty: Intermediate (3/5)
Peel the asparagus stalks, wash them, and cut each into three or four sections, reserving the tips. Peel and wash the potatoes.
Place the potatoes and asparagus stalks in the perforated basket of a steamer and season lightly with salt. Position over boiling water, cover tightly, and steam for 10 minutes. Add the asparagus tips, replace the lid, and steam for another 10 minutes until tender.
Arrange tender mesclun or lettuce leaves on a serving platter. Top with the steamed vegetables, drizzle with olive oil and truffle-flavored oil, and season with salt and freshly ground pepper to taste.
Using a paring knife or vegetable peeler, create thin shavings of Parmesan and scatter over the salad. Serve immediately to enjoy at its freshest.
