2 pounds asparagus stalks, washed and trimmed
2 Tbsp. Black Truffle Olive Oil
1 1/2 Tbsp. Mild Extra Virgin Olive Oil
1 Tbsp. Pinot Nero or Bianco White Balsamic Vinegar
1/4 tsp. fresh squeezed lemon juice
1/2 tsp. coarse sea salt
pinch of black pepper
In a small bowl, whisk together Black Truffle Olive Oil, Mild EVOO, vinegar, lemon juice, sea salt, and black pepper; set aside or refrigerate until ready to use. If refrigerating, bring to room temperature before using. Blanch the asparagus in lightly salted boiling water for about 3 minutes or until crisp-tender; do not overcook. Remove from heat and plunge into a cold water bath to stop the cooking process; drain well. Toss asparagus with enough truffle vinaigrette to lightly coat. Arrange asparagus on serving platter or individual serving plates.