Rachel salad

Wash and boil the potatoes, unpeeled, lightly salted water; drain and Peel still hot.

Meanwhile clean asparagus by removing all the white part of the stem, wash them very well and boil them in 2 quarts of lightly salted boiling water.

Once cooked, drain and let cool to room temperature.

Clean the artichokes, remove tough outer leaves and the stem, cut the part with the thorns and cut into only the Fund, eliminating even the hay.

Boil them in a pot with a quart of cold water slightly acidified with salt and the juice of half a lemon.

Cut into small wedges potatoes and artichoke bottoms just cooked and put them in a large mixing bowl.

Clean, wash and cut celery into small pieces and add to white potatoes and artichokes.

Lightly salted and seasoned with two-thirds of mayonnaise, stirring well but gently, so as not to crush the vegetables.

Place this salad in a glass cup, livellandone well.

Placed on all the asparagus tips arranged concentrically with the tips inward.

At the center of the Cup pour the remaining mayonnaise, in order to cover partially the asparagus tips that will converge.

Finally, sprinkle with thinly sliced white truffles preparation and serve immediately.