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 4 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.
* 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.
** 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.
Asparagus with Truffle Oil Vinaigrette Recipe: https://whatscookingamerica.net/Vegetables/AsparagusTruffle.htm