![picwTrk7v](https://www.shopfromolivesandgrapes.com/wp-content/uploads/2017/11/picwTrk7v.jpg)
Servings |
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Ingredients
- 2 pounds asparagus stalks washed and trimmed
- 2 tablespoons White Truffle oil
- 1 1/2 tablespoons 100% pure Extra-Virgin Olive Oil.
- 1 tablespoon Oregano White Balsamic vinegar
- 1/4 teaspoon fresh squeezed lemon juice
- 1/2 teaspoon coarse salt or sea salt fleur de sel
- Few grindings of black pepper
Ingredients
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Instructions
- 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.