This recipe is super simple and absolutely delish.
Raw, shaved asparagus tossed in a truffle vinaigrette, topped with shaved Parmesan and fresh cracked pepper.
You might be surprised how lovely asparagus can be in raw form - shaved super thin into pretty ribbons with a vegetable peeler. The texture is slightly crunchy and makes you wonder why we ever cook asparagus in the first place.
When it comes to the truffle vinaigrette you can be as budget-conscious or as fancy as you want. At the more conscious end of the spectrum you can find truffle-infused olive oil at stores like Trader Joe's at a very reasonable price that has great truffle-essence without breaking the bank. For those of you that can get your hands on fresh truffles (white truffle season is here!!), good for you! Word on the street is that this years crop has been better than many recent years (some are even saying the best of the 21st century) meaning that there are more available at a lesser price (almost a 40% reduction from 2012). So buy your fresh truffles here and shave away my friends.
Shaved Asparagus with Truffle Vinaigrette
1 bunch Asparagus
1 oz Fresh Lemon Juice
2 oz Truffle-Infused Olive Oil
Smidge of Dijon Mustard
1. Shave asparagus into ribbons using a vegetable peeler. Hold by end (the part you would normally snap or cut off) and shave upwards toward the tip.
2. In a small bowl, add smidge of Dijon and Lemon Juice. Whisk together. Add pinch of kosher salt and pepper. Whisk in truffle oil. Toss Asparagus in vinaigrette. Let sit for a few minutes.
3. Plate up Asparagus and top with shaved Parmesan and more cracked pepper.