• Ruby Deubry

Asparagus with Truffle Oil & Mustard Seed Vinaigrette


Serves 4

INGREDIENTS


1 lb asparagus


For the vinaigrette:


2 tablespoons neutral oil, like grapeseed or safflower

2 – 3 teaspoons truffle oil, depending on how strong the flavor

2 teaspoon champagne vinegar

1 1/2 teaspoons whole-grain Dijon mustard

1 teaspoon dry mustard seeds

Salt and freshly ground pepper to taste


DIRECTIONS

  1. Make the vinaigrette and set aside: in a non-reactive bowl (like glass or plastic) with a non-reactive whisk, mix the oils, vinegar, Dijon mustard, and mustard seed vigorously until well combined. Season to taste with salt and pepper. Tip: do not use reactive materials to mix the vinaigrette – I find the mixture gets a bitter taste when you do this.

  2. Trim the ends of the asparagus by about 1 inch to remove the woody parts.

  3. In a large skillet, add enough water to fill by 1 inch. Bring to a boil, then reduce to a simmer. Add the asparagus and steam for 2 - 3 minutes or until bright green and crisp-tender. Strain off the water.

  4. Drizzle the vinaigrette over the asparagus and sprinkle with a little coarse pepper and salt. Garnish ideas: asparagus ribbons, shaved Parmesan, gold leaf, and a whipped cheese like mascarpone, goat, or ricotta. Serve immediately.



Note: This is an updated repost from my original website back in 2015. Plating inspiration is from Art Kulinaria. Such a stunner!


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