Truffle Marinated Asparagus
User Reviews
4.9
Truffle Marinated Asparagus
Description
In this recipe, fresh asparagus stalks have their woody ends trimmed and are briefly boiled in salted water to tender-crisp doneness. Immediately plunging them into ice water stops cooking and preserves their vivid green color and firm texture. After drying, asparagus are coated with a marinade of white truffle oil, aged balsamic vinegar, roughly chopped garlic, sea salt, cracked black pepper, and fresh lemon juice.
The combination of truffle oil and balsamic vinegar imparts an earthy aroma paired with tangy acidity, while garlic and lemon add brightness. Marinating overnight allows the flavors to permeate the asparagus thoroughly. Served chilled with some of the marinade and rustic bread, this dish works well as an appetizer or side dish with its balance of freshness, earthiness, and acidity.
This preparation preserves the natural snap of asparagus and highlights the distinctive scent of truffle oil without overpowering the vegetable. The recipe emphasizes gentle boiling and rapid cooling to optimize texture and color retention.
Ingredients
- 2 bunches asparagus
- 1/4 cup white truffle oil
- 1/8 cup balsamic vinegar aged
- 4 cloves garlic
- salt sea salt
- black pepper cracked
- 1/2 lemon
- 4 cups ice
Instructions
- Fill a medium sized pot with water and add a little salt
- Bring to the boil. Cut the bottom woody part of the asparagus stem and discard.
- Place ice in a large container and add a little cold water. This will be used to refresh the asparagus after cooking, it stops the cooking process quickly and it helps retain the wonderful green colour.
- Place half the asparagus into the boiling water for 1 minute. Remove and place immediately into ice water. Repeat process.
- Place oil, balsamic in a bowl. Chop garlic roughly and add to oil. Add salt, pepper and juice from lemon and whisk vigorously for 1 minute.
- Drain Asparagus and dry with paper towel. Place into a container and pout over oil mix until the asparagus is covered. Marinade over night and serve chilled with plenty of the marinade and bread.
Notes
User Reviews
Overall Rating
4.9
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