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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!

Check out How to Select, Store, and Cook Asparagus. Check out more of Linda's great Asparagus Recipes.

2 pounds asparagus stalks, washed and trimmed
2 tablespoons white truffle oil
1 1/2 tablespoons extra-virgin olive oil
1 tablespoon champagne wine vinegar
1/4 teaspoon fresh squeezed lemon juice
1/2 teaspoon coarse salt or sea salt (fleur de sel)
Few grindings of black pepper

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.

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.