Asparagus With Truffle Oil Vinaigrette

Ingredients

• 113.4 g Asparagus, washed trimmed
• 1 tbsp White Truffle Oil
• 1 tbsp Extra Virgin Olive Oil
• 1 tbsp White Wine Vinegar
• 2 tbsp Lemon Juice, squeezed
• 1/4 tsp Salt, coarse
• 1/4 tsp Black Pepper

Instructions

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.

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