White Asparagus with Truffle Vinaigrette

Quick look

  • prep 20 min    cook 10 min

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


  • 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

    How to make it   30 minutes

  • 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.

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