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.