Yield: 4 servings
Asparagus with White Garlic Truffle Vinaigrette
2 tablespoons Olio White Truffle Garlic Olive Oil
1 1/2 tablespoons Olio Arbequina Extra Virgin Olive Oil
1 tablespoon Olio Cava Vinegar
1/4 teaspoon fresh-squeeze lemon juice
1/2 teaspoon Olio Himalayan Sea Salt
Few grindings of black pepper, to taste
2 lbs. asparagus stalks, washed and trimmed
Directions
- In a small bowl, whisk together Olio White Truffle Garlic Olive Oil, Olio Arbequina Extra Virgin Olive Oil, Olio Cava Vinegar, lemon juice, Olio Himalayan Sea Salt , and black pepper; set aside or refrigerate until ready to use. NOTE: If refrigerating, bring to room temperature before using.
- Blanch the asparagus in lightly salted boiling water for about 3 minutes or until crisp-tender; do not overcook. Remove from heat and shock in an ice bath (to retain the bright green color). Drain well and pat dry.
- Toss asparagus with enough truffle vinaigrette to lightly coat. Arrange asparagus on serving platter or individual serving plates
Recipe by Beth Scanlon, CC, Food Fare Carterers, adapted from Bon Appetite Magazine