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This another one my favorite way to prepare and serve fresh Spring asparagus. The truffle oil provides a new meaning to asparagus as there is something about the
smell that makes you want to throw aside your fork and eat them with your fingers!
How to Select, Store, and Cook Asparagus. More great
Asparagus with Sherry Vinaigrette Recipe
Yield: 4 to 6 servings
Prep time: 10 min
Cook time: 3 min
2 tablespoons white
1 1/2 tablespoons extra-virgin
1 tablespoon champagne wine vinegar
1/4 teaspoon fresh-squeezed
1/2 teaspoon coarse
salt or sea salt (fleur de sel)
Few grindings of black pepper
asparagus stalks, washed and trimmed
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.
NOTE: 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 refresh under cold water; drain well.
Toss asparagus with enough truffle vinaigrette to lightly coat. Arrange asparagus on serving platter or individual serving plates.
Makes 4 to 6 servings.