Deepfried Jerusalem artichoke, asparagus, parmesan and truffle oil salad 

The great taste of deepfried jerusalem artichoke has been introduced:

http://japanesegourmet.blogspot.co.uk/2014/02/deep-fried-wedges-of-jerusalem.html.

Asparagus, tomato and parmesan is a great company for the deepfried jerusalem artichoke. The perfume of truffle oil makes this salad a gorgeous dish!

Directions

1. Peel the skin of jerusalem artichokes.  Cut the veggies into bite sized.

2. Heat up a frying pan with oil (less than 1cm depth) and deepfry veggies separately until each get nice colour.  

3. Place them over a paper towel to remove the extra oil.

4. Mix with some cherry tomatoes and top with parmesan cheese, pinches of salt and some truffle oil to serve.

Time to prepare: 20 mints
Total cost:1.4 pounds+ (60p for asparagus, 50p for jerusalem artichoke, 30p for cherry tomatoes, + vegetable oil, parmesan cheese, truffle oil)