Asparagus with Truffle Oil Vinaigrette
Ingredients
- 2 pounds asparagus washed and woody ends removed
- 3 1/2 Tbsp . Tastealotta White Truffle Olive Oil
- 1 Tbsp . Tastealotta A Premium White Balsamic Vinegar
- 1/4 Tsp . fresh lemon juice
- 1/2 Tsp . kosher salt
- 1/2 Tsp . freshly ground black pepper
Instructions
-
In a small bowl, whisk together the Tastealotta White Truffle Olive Oil, Tastealotta A Premium White Balsamic Vinegar, lemon juice, salt and pepper. Set aside.
-
Prepare a bowl of ice water.
-
Blanch the asparagus in lightly salted water for about 3 minutes (or until tender crisp). Remove from boiling water and immediately place in the ice water to stop cooking and retain color.
-
Drain well.
-
Toss asparagus with enough vinaigrette to lightly coat.
-
Arrange on a serving platter.
Recipe Notes
Serves 6