Truffled Asparagus with Parmesan Cheese is so simple and so good. I, personally, love the aroma of fresh truffles and truffle oil – it is very earthy and very sensual! This is a quick side dish that is so simple to make and can be put together in no time. It is a very delicious and favorite way to prepare and serve fresh Spring asparagus. This is one of my favorite ways to prepare and serve fresh spring asparagus.
2 pounds asparagus stalks, washed and trimmed 2 to 3 tablespoons extra-virgin olive oil 3 to 4 garlic cloves, finely chopped Coarse salt or sea salt Coarsely-ground black pepper 1/4 cup (or more if desired) freshly-grated Parmigiano-Reggiano cheese or similar grating cheese White Truffle Oil*
* What is Truffle Oil? Truffle oil is top-quality olive oil that has been infused with either white or black truffles. Both types of truffles have an earthy, mushroom like flavor. Truffle oil was originally created when truffles are soaked in olive oil. Before commercial truffle oil was introduced in the 1980s, chefs in Italy and France traditionally made their own by steeping tiny bits of fresh truffles in high-quality olive oil.
Preheat oven to 400 degrees F.
How To Select and Purchase Asparagus: Select bright green asparagus with closed, compact, and firm tips. Also look for cut ends that are not dry. Select asparagus stalks that are about the same thickness so cooking will be uniform. Thickness does not influence quality. If the tips are slightly wilted, freshen them up by soaking them in cold water.
Snap or cut off the tough ends of the asparagus. Arrange asparagus in a single layer in a shallow baking pan. Toss the asparagus with the olive oil; chopped garlic, salt, and pepper.
Bake approximately 8 to 10 minutes (depending on thickness of the asparagus stalks) or until lightly browned. Remove from oven and toss with the Parmigiano-Reggiano cheese; letting it slightly melt.
Transfer asparagus to a serving platter and sprinkle with truffle oil. Serve immediately.