Ingredients
-
1
-
-
2
-
1 1/2
-
1
-
1/4
-
1/2
-
-
-
-
-
-
-
-
Directions
Asparagus With Truffle Oil Vinaigrette, My ‘Zaar buddy Terese gave me a bottle of white truffle oil for my birthday-now I’m looking for recipes to use it , I really enjoyed this I served it at room temperature and made little asparagus bundles; I tied some chives around the middle of the asparagus 🙂 I didn’t add the 1 5 T of olive oil and I honestly think it was great without it I also just did a quick sprinkling of the salt instead of a full 1/2 t Will make this again thanks Jan! Made for MAKE MY RECIPE
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Vinaigrette:. |
|
2
Done
|
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
Done
|
Blanch the Asparagus in Lightly Salted Boiling Water For About 3 Minutes or Until Crisp-Tender; Do not Overcook. |
|
4
Done
|
Remove from Heat and Refresh Under Cold Water; Drain Well. |
|
5
Done
|
Toss Asparagus With Enough Vinaigrette to Lightly Coat. |
|
6
Done
|
Arrange Asparagus on Serving Platter or Individual Serving Plates. |
