Active Time

　　30 min

　　Total Time

　　45 min

　　White asparagus has a delicate flavor that works especially well with our truffle vinaigrette, but try the dish with green asparagus, too.

　　

Ingredients

Makes 4 (first course) servings

　　1 1/2 tablespoons Sherry vinegar

　　1 1/2 teaspoons fresh lemon juice

　　1 (15-gram) bottled black truffle (1 inch in diameter), finely minced

　　1/2 teaspoon kosher salt plus additional for sprinkling

　　4 1/2 tablespoons hazelnut or walnut oil

　　1 1/2 tablespoons chicken broth or truffle liquid from bottle

　　1 1/2 pound white asparagus, peeled and trimmed

　　Garnish: fresh chervil sprigs or chopped fresh chives

　　

Step 1

Whisk together vinegar, lemon juice, truffle, kosher salt, and pepper to taste. Add oil in a slow stream, whisking. Whisk in broth and season with more salt and pepper if necessary.

　　

Step 2

Arrange asparagus on a steamer rack and sprinkle with kosher salt to taste. Steam asparagus, covered, over boiling water until tender, about 10 minutes for white (4 to 6 for green).

　　

Step 3

Transfer asparagus with tongs to paper towels and pat dry. Divide among 4 plates, then spoon vinaigrette over and serve warm.