Asparagus With Truffle Oil Vinaigrette

JustJanS's Note:

My 'Zaar buddy Terese gave me a bottle of white truffle oil for my birthday-now I'm looking for recipes to use it.

• Total Time: 13 mins
• Prep Time: 10 mins
• Cook Time: 3 mins

Ingredients:

Servings: 4

• 1 kg asparagus , washed and trimmed

Vinaigrette

• 2 tablespoons white truffle oil
• 1 ½ tablespoons extra virgin olive oil
• 1 tablespoon white wine vinegar
• ¼ teaspoon fresh squeezed lemon juice
• ½ teaspoon coarse salt or ½ teaspoon sea salt
• black pepper

Directions:

1. Vinaigrette:.
2. In a small bowl, whisk together all ingredients; set aside or refrigerate until ready to use. If refrigerating, bring to room temperature before using.
3. Blanch the asparagus in lightly salted boiling water for about 3 minutes or until crisp-tender; do not overcook.
4. Remove from heat and refresh under cold water; drain well.
5. Toss asparagus with enough vinaigrette to lightly coat.
6. Arrange asparagus on serving platter or individual serving plates.

Reviews

[JanuaryBride]

I really enjoyed this. I served it at room temperature and made little asparagus bundles; I tied some chives around the middle of the asparagus :) I didn't add the 1.5 T of olive oil and I honestly think it was great without it. I also just did a quick sprinkling of the salt instead of a full 1/2 t. Will make this again. . .thanks Jan! Made for MAKE MY RECIPE.