2 pounds asparagus stalks, washed and trimmed
2 tablespoons White Truffle oil
1 1/2 tablespoons 100% pure Extra Virgin Olive Oil
1 tablespoon Sicilian Lemon White Balsamic vinegar
1/4 teaspoon fresh squeezed lemon juice
1/2 teaspoon coarse salt or sea salt
Few grindings of black pepper
In a small bowl, whisk together White Truffle Oil, Extra Virgin Olive Oil, Sicilian Lemon Olive Oil, lemon juice, sea salt, and black pepper; set aside until ready to use.
If you haven’t already, remove the woody ends of the asparagus, gently bend the end of each asparagus spear until it snaps naturally.
Blanch the asparagus in lightly salted boiling water for about 3 minutes or until crisp-tender; do not overcook. Remove from heat and refresh under cold water; drain well.
Toss asparagus with enough truffle vinaigrette to lightly coat. ENJOY!
Makes 4 to 6 servings.