Grilled Asparagus In Champagne Truffle Vinaigrette

Even though we are under a fresh blanket of snow… the calendar assures us that spring is, in fact, actually HERE. 

Okay. I’m just going to have to take their word on that. 🙂 To help you keep the faith that spring is truly on the way – I thought I’d share this quick recipe for one of my favorite harbingers of spring – fresh asparagus.

The former owners of our house planted a BIG patch of it – which would be AWESOME except… it is smack dab in the middle of our septic leach field. It grows to nuclear proportions – I’m not kidding. I’ll post pictures in a few weeks once it gets going. Am hoping to get some of our own in the ground this year…

Grilled Asparagus In Champagne Truffle Vinaigrette

This light and easy side dish is great in warmer weather. It pairs well with just about any main meat dish you can imagine, including steak, chicken, or pork chops. I like it with with very lightly seasoned cedar-plank salmon.

Ingredients:

2 lbs. young fresh asparagus, washed, patted dry, tough ends removed
2 tablespoons extra virgin olive oil, divided
1 tablespoon Champagne wine vinegar
2.5 tablespoons white truffle oil
1 teaspoon lemon juice, fresh squeezed
salt and freshly cracked black pepper, to taste

Recommended Tools: OXO Good Grips Salad Dressing Shaker – I absolutely LOVE ours and use it constantly. The built in measuring lines makes making homemade vinaigrettes so much easier. (affiliate link)

Directions:

Combine 1 tablespoon extra virgin olive oil, Champagne vinegar, truffle oil, and fresh lemon juice in a salad dressing shaker. If you don’t have one, whisk the ingredients together in a glass bowl until thoroughly combined. If desired, add salt and pepper to taste.

Lightly brush the asparagus spears with remaining olive oil. Heat large grill pan over medium-high heat and add the asparagus. Cook just until crisp-tender, about 3 minutes. The grill pan will impart darkened grill lines; Do not overcook.

Remove asparagus from pan and toss with vinaigrette in a glass bowl until coated evenly. Serve cool with a squeeze of fresh lemon. Season with additional salt and pepper, if desired.

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