Truffled Asparagus

Preparation info

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By Brent Savage

Published 2010

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  • 200 g (7 oz) asparagus, trimmed
  • 20 ml (β…” fl oz) truffle oil (see Note)
  • 1 garlic clove
  • 50 g (1ΒΎ oz) fresh black truffles, thinly sliced


Thinly slice the asparagus stalks into rounds, leaving the tips whole. Blend the truffle oil and garlic in an upright blender to form a coarse paste. Marinate the asparagus and sliced truffle in the truffle mixture for 1 hour in the fridge.