Asparagus With Truffle Oil Vinaigrette

• 1 kg asparagus, washed and trimmed
• Vinaigrette
• 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

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

vinaigrette, truffle oil, extra virgin olive oil, white wine vinegar, fresh squeezed lemon juice, coarse salt, black pepper

Taken from www.food.com/recipe/asparagus-with-truffle-oil-vinaigrette-310421 (may not work)