Asparagus With Truffle Oil Vinaigrette

Ingredients:

• 1 kg asparagus, washed and trimmed
• 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

Steps:

1. Vinaigrette:.
2. In a small bowl, whisk together all ingredients; set aside or refrigerate until ready to use. If refrigerating, bring to room temperature before using.
3. Blanch the asparagus in lightly salted boiling water for about 3 minutes or until crisp-tender; do not overcook.
4. Remove from heat and refresh under cold water; drain well.
5. Toss asparagus with enough vinaigrette to lightly coat.
6. Arrange asparagus on serving platter or individual serving plates.