Asparagus With Truffle Oil Vinaigrette

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

• Ready In: 13 mins
• Serves: 4-6

Ingredients

• 1  kg asparagus, washed and trimmed

• Vinaigrette

• 2  tablespoons  white truffle oil
• 1 1⁄2 tablespoons extra virgin olive oil
• 1  tablespoon white wine vinegar
• 1⁄4 teaspoon  fresh squeezed lemon juice
• 1⁄2 teaspoon coarse salt or 1⁄2 teaspoon sea salt
•  black pepper

Directions

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.