Asparagus With Truffle Oil Vinaigrette |
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Prep Time: 10 Minutes Cook Time: 3 Minutes |
Ready In: 13 Minutes Servings: 6 |
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My 'Zaar buddy Terese gave me a bottle of white truffle oil for my birthday-now I'm looking for recipes to use it. Ingredients:
1 kg asparagus, washed and trimmed |
2 tablespoons white truffle oil |
1 1/2 tablespoons extra virgin olive oil |
1 tablespoon white wine vinegar |
1/4 teaspoon fresh squeezed lemon juice |
1/2 teaspoon coarse salt or 1/2 teaspoon sea salt |
black pepper |
Directions:
1. Vinaigrette:.
2. In a small bowl, whisk together all ingredients; set aside or refrigerate until ready to use. If refrigerating, bring to room temperature before using.
3. Blanch the asparagus in lightly salted boiling water for about 3 minutes or until crisp-tender; do not overcook.
4. Remove from heat and refresh under cold water; drain well.
5. Toss asparagus with enough vinaigrette to lightly coat.
6. Arrange asparagus on serving platter or individual serving plates.
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