Asparagus With Truffle Oil Vinaigrette

Total Time
Prep 10 mins
Cook 3 mins

My 'Zaar buddy Terese gave me a bottle of white truffle oil for my birthday-now I'm looking for recipes to use it.

Ingredients Nutrition


  1. Vinaigrette:.
  2. In a small bowl, whisk together all ingredients; set aside or refrigerate until ready to use. If refrigerating, bring to room temperature before using.
  3. Blanch the asparagus in lightly salted boiling water for about 3 minutes or until crisp-tender; do not overcook.
  4. Remove from heat and refresh under cold water; drain well.
  5. Toss asparagus with enough vinaigrette to lightly coat.
  6. Arrange asparagus on serving platter or individual serving plates.
Most Helpful

I really enjoyed this. I served it at room temperature and made little asparagus bundles; I tied some chives around the middle of the asparagus :) I didn't add the 1.5 T of olive oil and I honestly think it was great without it. I also just did a quick sprinkling of the salt instead of a full 1/2 t. Will make this again. . .thanks Jan! Made for MAKE MY RECIPE.

JanuaryBride November 03, 2008