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Recipes
Asparagus with Truffle Oil Vinaigrette
(Print Recipe) (E-mail Recipe)
Earthy and rich, truffle oil enhances the flavor of the vinaigrette. Resist the temptation to eat with your fingers!
Serves 8-10
Ingredients:
2 pounds asparagus stalks, washed and trimmed
2 tablespoons white truffle oil
1 1/2 tablespoons Olive & Well Spanish Picual extra-virgin olive oil
1 tablespoon champagne wine vinegar
1/4 teaspoon fresh squeezed lemon juice
1/2 teaspoon coarse Olive & Well sea salt
Few grinds of black pepper
In a small bowl, whisk together while truffle oil, olive oil, champagne wine vinegar, lemon juice, sea salt, and black pepper; set aside or refrigerate until ready to use. If refrigerating, bring to room temperature before using. Blanch the asparagus in lightly salted boiling water for about 3 minutes or until crisp-tender; do not overcook. Remove from heat and plunge into a cold water bath to stop the cooking process; drain well. Toss asparagus with enough truffle vinaigrette to lightly coat. Arrange asparagus on serving platter or individual serving plates.
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