Asparagus with Truffle Oil and Grated Parmesan Cheese
16 spears of asparagus truffle oil 20g Parmesan cheese, grated Salt and pepper Juice of half a lemon Trim asparagus to remove any woody ends and cut each spear into two pieces. Blanch in boiling salted water for 4 minutes then refresh under ice cold water to stop the cooking. Pat the spears dry and … Continued