White Asparagus With Truffle Vinaigrette Food

WHITE ASPARAGUS WITH TRUFFLE VINAIGRETTE

White Asparagus with Truffle Vinaigrette image

Categories Vegetable Steam Quick & Easy Asparagus Spring Gourmet

Yield Makes 4 (first course) servings

Number Of Ingredients 8

Ingredients

1 1/2 tablespoons Sherry vinegar
1 1/2 teaspoons fresh lemon juice
1 (15-gram) bottled black truffle (1 inch in diameter), finely minced
1/2 teaspoon kosher salt plus additional for sprinkling
4 1/2 tablespoons hazelnut or walnut oil
1 1/2 tablespoons chicken broth or truffle liquid from bottle
1 1/2 pound white asparagus, peeled and trimmed
Garnish: fresh chervil sprigs or chopped fresh chives

Steps:

Whisk together vinegar, lemon juice, truffle, kosher salt, and pepper to taste. Add oil in a slow stream, whisking. Whisk in broth and season with more salt and pepper if necessary.
Arrange asparagus on a steamer rack and sprinkle with kosher salt to taste. Steam asparagus, covered, over boiling water until tender, about 10 minutes for white (4 to 6 for green).
Transfer asparagus with tongs to paper towels and pat dry. Divide among 4 plates, then spoon vinaigrette over and serve warm.

ASPARAGUS WITH TRUFFLE OIL VINAIGRETTE

Asparagus With Truffle Oil Vinaigrette image

My 'Zaar buddy Terese gave me a bottle of white truffle oil for my birthday-now I'm looking for recipes to use it.

Provided by JustJanS

Categories Vegetable

Time 13m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1 kg asparagus, washed and trimmed
2 tablespoons white truffle oil
1 1/2 tablespoons extra virgin olive oil
1 tablespoon white wine vinegar
1/4 teaspoon fresh squeezed lemon juice
1/2 teaspoon coarse salt or 1/2 teaspoon sea salt
black pepper

Steps:

Vinaigrette:.
In a small bowl, whisk together all ingredients; set aside or refrigerate until ready to use. If refrigerating, bring to room temperature before using.
Blanch the asparagus in lightly salted boiling water for about 3 minutes or until crisp-tender; do not overcook.
Remove from heat and refresh under cold water; drain well.
Toss asparagus with enough vinaigrette to lightly coat.
Arrange asparagus on serving platter or individual serving plates.

Nutrition Facts : Calories 99.8, Fat 5.6, SaturatedFat 0.9, Sodium 325.8, Carbohydrate 10.3, Fiber 5, Sugar 3.3, Protein 6

SPRING VEGETABLE SALAD WITH PARMESAN TUILES AND WHITE TRUFFLE-OIL VINAIGRETTE

Spring Vegetable Salad with Parmesan Tuiles and White Truffle-Oil Vinaigrette image

Provided by Food Network

Categories dessert

Time 1h30m

Yield 6 servings

Number Of Ingredients 20

Ingredients

6 tablespoons Parmesan cheese
6 ounces fresh porcini mushrooms (approximately 3 medium mushrooms)
18 spears medium asparagus, blanched
18 spring (pearl) onions, peeled and blanched
12 ramps or baby leeks, blanched (optional)
2 cups loosely packed pea shoots
3/4 cup fava beans, shelled, blanched and peeled
3/4 cup fresh peas, shelled and blanched
2 1/2 tablespoons grated Parmesan cheese
2 tablespoons fresh lemon juice
1 tablespoon salt
1 tablespoon roughly chopped fresh chervil
1 tablespoon roughly chopped fresh parsley
1 tablespoon roughly chopped fresh chives
1 teaspoon roughly chopped fresh tarragon
1 teaspoon mustard
1/2 teaspoon finely chopped garlic
8 grinds of a pepper mill
9 tablespoons extra virgin olive oil
1/4 cup white truffle-oil (substitute: extra virgin olive oil or herb-flavored oil)

Steps:

Tuiles: Place a 12-inch non-stick pan over medium-high heat. Sprinkle 1 tablespoon of the Parmesan on the bottom of the pan. As it starts to melt, use a spatula to form it into three 2 by 5-inch strips. When the cheese starts to bubble and turn golden brown, remove the pan from the heat. Let cool for 4 to 5 minutes; the strips should be pliable. Pick up one end of a strip with a pair of tongs and lay it across the bottom of an overturned bowl or across a wide cylinder so that the tuile hardens into an arc. Set aside and repeat the process with the other strips. Repeat the entire process with the remaining cheese. (Yields 9 Tuiles) White Truffle-Oil Vinaigrette: Blend all the vinaigrette ingredients except their oils in a 2-quart stainless steel bowl. Whisk in the olive and white truffle oils in a slow, steady stream until it is all incorporated and the sauce emulsifies.
Salad: Remove the mushroom caps from their stems. Clean the tops with a damp cloth or towel. Peel the stem using a vegetable peeler; discard the scraps. Slice the mushrooms as thinly as possible, and place in a 2-quart stainless steel bowl. Add the remaining vegetables. Add the vinaigrette and toss well.
To serve: Divide the salad among 6 chilled plates. Stand a Parmesan tuile over each salad. Handle gently and serve immediately.

COLD ASPARAGUS WITH VINAIGRETTE

Cold Asparagus with Vinaigrette image

Provided by Food Network

Categories side-dish

Time 5m

Yield 4 servings

Number Of Ingredients 4

Ingredients

Basic boiled asparagus (recipe above)
1 tablespoon wine vinegar
3 tablespoons extra-virgin olive oil
Salt and pepper, to taste

Steps:

Immediately before serving, toss the rinsed, drained, and dried asparagus with 1 tablespoon excellent wine vinegar and 2 to 3 tablespoons extra-virgin olive oil. Season with salt and pepper.;

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