Earthy Delights Recipe

White Asparagus with Truffle Vinaigrette

White Asparagus with Truffle Vinaigrette
Baby white asparagus is succulent and tender and lends itself to being treated like royalty, with truffles and walnut oil! This elegant preparation is extremely simple but is perfect as a salad or side dish.

1½ tablespoons sherry vinegar
1½ teaspoons fresh lemon juice
1 bottled black truffle, about one inch in diameter, minced
½ teaspoon sea salt, plus a bit extra for sprinkling
4 ½ tablespoons walnut oil
1½ tablespoons chicken broth
1½ pounds fresh baby white asparagus, peeled and trimmed
Garnish: fresh chervil sprigs or chopped fresh chives


To make the vinaigrette, whisk together vinegar, lemon juice, truffle, and salt and pepper to taste.


Add the walnut oil in a slow stream, whisking constantly. Whisk in the broth and season with more salt and pepper if necessary.

 Set aside while cooking the asparagus.

Arrange the asparagus on a steamer rack and sprinkle with salt to taste. Steam, covered, over boiling water until tender. This should require about ten minutes for white asparagus.

 Transfer the asparagus to paper towels and pat dry.

Divide among four plates, then spoon the vinaigrette over and serve warm.