Asparagus with Truffle Oil Vinaigrette
  • 2pounds asparagus stalkswashed and trimmed
  • 2tablespoons White Truffle oil
  • 1 1/2tablespoons 100% pure Extra-Virgin Olive Oil.
  • 1tablespoon Oregano White Balsamic vinegar
  • 1/4teaspoon fresh squeezed lemon juice
  • 1/2teaspoon coarse salt or sea saltfleur de sel
  • Few grindings of black pepper
  1. 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.
  2. Blanch the asparagus in lightly salted boiling water for about 3 minutes or until crisp-tender; do not overcook. Remove from heat and refresh under cold water; drain well. Toss asparagus with enough truffle vinaigrette to lightly coat. Arrange asparagus on serving platter or individual serving plates.
  3. Makes 4 to 6 servings.