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Asparagus with Truffle Oil Vinaigrette

AsparagusIngredients:

  • 2 lbs. asparagus, washed and trimmed
  • Vinaigrette:
    • 3 1/2 Tbs. Truffle Olive OiL
    • 1 Tbs. White Balsamic
    • ¼ tsp. lemon juice
    • ½ tsp. salt and pepper
Directions:

In a small bowl, whisk together above, set in refrigerator until ready to use. Blanch asparagus in lightly salted water about 3 minutes until tender crisp. Remove from heat and refresh under cold water; drain well. Toss asparagus with enough vinaigrette to lightly coat. Arrange on serving platter.