Asparagus With Truffle Oil Vinaigrette - cooking recipe

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

Preparation

Vinaigrette:.
In a small bowl, whisk together all ingredients; 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 refresh under cold water; drain well.
Toss asparagus with enough vinaigrette to lightly coat.
Arrange asparagus on serving platter or individual serving plates.