2 tablespoons white truffle oil
1 1/2 tablespoons extra-virgin olive oil
1 tablespoon champagne wine vinegar
1/4 teaspoon fresh-squeezed lemon juice
1/2 teaspoon coarse salt or sea salt
Few grindings of black pepper
2 pounds asparagus stalks, washed and trimmed
In a small bowl, whisk together while truffle oil, olive oil, champagne wine vinegar, lemon juice, sea salt, and black pepper; set aside or refrigerate until ready to use. NOTE: 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 truffle vinaigrette to lightly coat. Arrange asparagus on serving platter or individual serving plates.
Makes 4 to 6 servings.