Asparagus with Truffle Oil Vinaigrette

Allison Johnston | 27 June, 2020

            Asparagus with Truffle Oil Vinaigrette

Serves 4 - 6


1 kg  (2 lbs) of washed and trimmed asparagus

2 Tbsp black truffle oil

1.5 Tbsp olive oil

1 Tbsp white wine vinegar

1/4 tsp lemon juice

salt & black pepper to taste

Shaved parmesan (optional)


  • In a small bowl, whisk together all ingredients; set aside or refrigerate until ready to use. 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 refresh under cold water; drain well.
  • Toss asparagus with enough vinaigrette to lightly coat.
  • Arrange asparagus on serving platter or individual serving plates.
  • Top with parmesan cheese , if using.