Asparagus with Truffle Oil Vinaigrette
2 lbs. asparagus, washed and trimmed
Vinaigrette:
3 1/2 T. OLIVE MILL Truffle Olive Oil
1 T. White Balsamic
¼ t. lemon juice
½ t. salt and pepper
In a small bowl, whisk together above, set in refrigerator until ready to use. Blanch asparagus in lightly salted water about 3 minutes until tender crisp. Remove from heat and refresh under cold water; drain well. Toss asparagus with enough vinaigrette to lightly coat. Arrange on serving platter.
