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Vegetable: Warm Jumbo Asparagus Salad w/Truffle Vinaigrette

Source of Recipe

Chef Michael Pivoney


List of Ingredients

30 spears of jumbo asparagus, stems peeled and cut approximately 5 inches in length
2 Tbsp. extra virgin olive oil



Recipe


Blanch the asparagus in boiling salted water for 3 minutes. Remove and place in ice water to stop the cooking. Allow the asparagus to cool for 3 minutes, then place on a sheet tray and drizzle with olive oil.



To Make the Vinaigrette:
1/4 cup sherry vinegar
juice of one lemon
1 tsp. dried mustard
1/4 cup truffle oil
3/4 cup canola oil
salt and pepper

Place the sherry vinegar, lemon juice and mustard in a blender. Blend until well combined. Pour the mixture into a mixing bowl. Slowly drizzle and mix-in the oils. Season with salt and pepper.

To Finish:

Place the asparagus in a 350 degree oven for approximately four minutes. Selecting the best, place four spears on each plate. Drizzle each serving with the truffle vinaigrette.

SERVES 6