500g white asparagus
1 tablespoon lemon juice
2 tablespoons Dical House Apple Organic Vinegar by Bio Rinatura
A few drops of Dical House truffle oil by Tartuf Langhe
Garnish: fresh herbs to garnish
Whisk together the vinegar, lemon juice, truffle oil, kosher salt, and pepper to taste. Whisk and season with more salt and pepper if desired.
Arrange the white asparagus on a steamer rack and sprinkle with salt to taste. Steam asparagus, covered, over boiling water until tender for about 10 minutes.
Transfer the asparagus gently with tongs to paper towels and pat dry. Divide among 4 plates, then spoon the dressing all over them. Add a few more drops of Tartuf Langhe truffle oil. Serve.
You can follow Lea’s blog on www.goodfoodeveryday.wordpress.com and watch her cook on TVM2. More of her recipes can be found on www.timesofmalta.com.
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