White Asparagus with Truffle Vinaigrette

White asparagus has a superb delicate flavor that lends itself splendidly to a variety of dishes. If you choose to do so, you can make this your first new culinary adventure, and while you're at it, try some truffles, too. This recipe is adapted from one in Gourmet Magazine in March 2001, so you know it's good.

Ingredients:

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

Preparation:

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.

Directions:
White asparagus has a superb delicate flavor that lends itself splendidly to a variety of dishes. If you choose to do so, you can make this your first new culinary adventure, and while you're at it, try some truffles, too. This recipe is adapted
from one in Gourmet Magazine in March 2001, so you know it's good.

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White Asparagus with Truffle Vinaigrette

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