2 lbs. asparagus, trimmed
1 Tbsp. minced shallot
1/2 tsp. minced garlic
1/2 tsp. Dijon mustard
1/2 tsp. coarse salt
1/4 tsp. freshly ground black pepper
1/4 c. Pinot Nero White Balsamic
4 Tbsp. Extra Virgin Olive Oil
2 Tbsp. Black Truffle Oil
1 Tbsp. minced fresh herbs, such as basil, chives, or flat-leaf parsley
Prepare an ice-water bath; set aside. Place asparagus in a steamer basket set over a pot of boiling water. Cover and steam until just tender.
Remove and transfer to ice-water bath until cool. Remove and pat dry. Place asparagus on a platter (or divide between 6 individual plates); set aside. In a medium bowl, whisk together shallot, garlic, mustard, salt, pepper, and vinegar. While whisking constantly, add the oil in a slow, steady stream until completely incorporated. Whisk in the herbs. Drizzle vinaigrette over asparagus. Serve immediately.
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- Tags: Black Truffle Olive Oil, Mild EVOO, Pinot Nero White Balsamic, Side Dishes, Soups/Salads, Vegetables