Ok - let me just say this first : if you aren't a "truffle" person and can't understand why it's such a delicious delicacy then please feel free to omit the white truffle oil from this recipe. I'm not going to waste my time trying to sell you on truffles but I will say that I think you are missing out on some seriously pungent earthiness that pairs beautifully with roasted asparagus spears, nutty aged manchego, and freshly cracked pepper.
serves 3-4 as a side dish
Photo Credit: The Lovely Paige Johnson
1 bunch of Asparagus
Good quality Manchego or Parmesan Cheese
White Truffle Oil
1. Heat your oven to 400
2. Break off the ends of your asparagus spears but never just cut them. Pick one spear up and bend it gently in half and it will break where it is supposed to (somewhere in the bottom 1/3 of the spear) and that is how you know where to trim. Line it up with the rest of the bunch and trim to match that first spear.
3. Toss the spears gently in a tiny bit of olive oil - just enough to coat them and then lay them out on a sheet tray in a single layer and sprinkle liberally with sea salt and cracked pepper
4. Roast for about 10-15 minutes, or until they are soft but still firm in the center - be mindful not to overcook them - no one likes grey, mushy asparagus
5. Place them on a serving dish and top with a drizzle of white truffle oil and some cheese shavings. I usually add a bit more pepper at the end too. But it is completely up to you.
Note: you could use your grill in the summer months instead of your oven - just make sure you use the big asparagus spears - not those tiny little ones - as those don't hold up as well on a grill.