• 13minutes
  • 99calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsC, E
MineralsNatrium, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 kg asparagus , washed and trimmed

  2. 2 tablespoons white truffle oil

  3. 1 1/2 tablespoons extra virgin olive oil

  4. 1 tablespoon white wine vinegar

  5. 1/4 teaspoon fresh squeezed lemon juice

  6. 1/2 teaspoon coarse salt or 1/2 teaspoon sea salt

  7. black pepper

Instructions Jump to Ingredients ↑

  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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