White Asparagus with Truffle Vinaigrette

[quicklook-recipe prep_time=”20 min” cook_time=”10 min” ]

Go luxe with tender asparagus topped with rich, earthy truffles.

[ingredients-list title=”Ingredients” ]

[ingredients-left]

• 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

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[ingredients-right]

• 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

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it ” time=”30 minutes”]

[step-item number=”1″ image_url=”” title=”” ]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.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]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.[/step-item]

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Originally Published in Reader's Digest