Behind the Recipes
Asparagus with White Truffle Vinaigrette by Sabatino Tartufi
Makes 4 servings
INGREDIENTS:
2 tbsp. Sabatino Tartufi White Truffle Oil
1 1/2 lbs. of asparagus, washed and trimmed
1 1/2 tbsp. extra virgin olive oil
1 tbsp. champagne wine vinegar
1/2 tsp. fresh lemon juice
1/2 tsp. sea salt
Fresh ground black pepper
PREPARATION:
White Truffle Oil Vinaigrette:
1. In bowl whisk together Sabatino Tartufi White Truffle Oil, olive oil, champagne vinegar, lemon juice, sea salt, and few grindings of black pepper. Set aside and be sure to serve at room temperature.
2. Blanch asparagus in lightly salted water for about three minutes, do not overcook.
3. Remove from heat and place under cold water; drain. Toss asparagus with truffle vinaigrette to lightly coat. Arrange on serving platter.
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