Quick look
- prep 20 min cook 10 min
Go luxe with tender asparagus topped with rich, earthy truffles.
Ingredients
- 1 1/2 tbsp sherry vinegar
- 1 1/2 tbsp fresh lemon juice
- 1 bottled black truffle (approximately 15g and 1 inch in diameter), finely minced
- 1/2 tsp kosher salt, plus more for sprinkling
- 4 1/2 tbsp hazelnut or walnut oil
- 1 1/2 tbsp chicken broth or truffle liquid from bottle
- 1 1/2 lb white asparagus, peeled and trimmed
- Fresh chervil sprigs or chopped fresh chives for garnish
- 1
Whisk together vinegar, lemon juice, minced truffle, and salt. Add fresh ground pepper to taste. Add oil in a slow stream, whisking. Whisk in broth and season with more salt and pepper if necessary.
- 2
Arrange asparagus on a steamer rack, sprinkle with salt and steam, covered, over boiling water until tender, about 10 minutes. Using tongs, carefully transfer asparagus to a paper towel and pat dry. Arrange asparagus spears on plates and dress with vinaigrette. Serve warm.
