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A delicious and easy-to-make asparagus dish that
is also pretty to look at.
Check out
How to
Select, Store, and Cook Asparagus. Check out more
of Linda's great
Asparagus Recipes.
Asparagus with Truffle Oil Vinaigrette Recipe
Recipe Type:
Asparagus,
Vegetables
Yield:
2 servings
Prep time:
10 min
Cook time: 3 min
Ingredients:
12 ounces thin
asparagus, washed and trimmed
1/2 teaspoon soy sauce
1 1/2 teaspoons sherry vinegar
1/2 teaspoon white wine vinegar
Coarse coarse
salt or sea salt to taste
2 to 3 drops sesame seed oil
1/4 cup extra-virgin
olive oil
1 hard-cooked
egg
Preparation:
 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. Arrange asparagus on serving platter or individual serving plates.
In a bowl or jar, whisk together soy sauce, sherry vinegar, white wine vinegar, coarse salt, sesame oil. Whisk in olive oil.
Separate the egg yolk from the white. In a bowl, crush to yolk with a folk. Finely chop the egg white with a knife.
Spoon the vinaigrette over the asparagus, allowing a little to puddle on either side. Garnish with the egg white and yolk.
Makes 2 servings.
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