White Asparagus with Truffle Vinaigrette

• 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

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

sherry vinegar, lemon juice, black truffle, kosher salt, hazelnut, chicken broth, white asparagus, chervil sprigs

Taken from www.epicurious.com/recipes/food/views/white-asparagus-with-truffle-vinaigrette-104747 (may not work)