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A delicious and easy-to-make asparagus dish that is also pretty to look at.
How to Select, Store, and Cook Asparagus. More of Linda's great
Asparagus with Truffle Oil Vinaigrette Recipe
Yield: 2 servings
Prep time: 10 min
Cook time: 3 min
12 ounces thin
asparagus, washed and trimmed
1/2 teaspoon soy sauce
1 1/2 teaspoons sherry vinegar
1/2 teaspoon white wine vinegar
salt or sea salt to taste<
2 to 3 drops sesame seed oil
1/4 cup extra-virgin
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.