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 place onto a platter. Drizzle with a generous amount of truffle oil, parmesan, salt, pepper and lemon juice.

Can be served warm or room temperature.

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