4.9 from 150 votes
Truffle Marinated Asparagus
Truffle Marinated Asparagus highlights blanched asparagus chilled in ice water to retain color and texture, then marinated in a flavorful mix of white truffle oil, aged balsamic vinegar, garlic, lemon, and seasoning. The marinade infuses the asparagus with aromatic and tangy notes enhancing its fresh, crisp quality.
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Servings:
15
servings
Course:
Side Dish, Snacks
Cuisine:
Italian
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.
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