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Green Asparagus Vinaigrette
- Serves
10
- Difficulty
Easy
By Tony Bilson
Published 1994
Ingredients
1.5 kg 3 lbs 1 kg 2 lb
Method
Trim and peel the tough outer skin from the asparagus. Cook the asparagus for 5 minutes in boiling salted water with two slices of lemon added. Remove the asparagus and cool in iced water; pat dry. Place the oils, garlic, shallots, lemon juice, truffle essence, vinegar and mustard in a blender and purée. Strain the mixture through a fine sieve and season with salt and pepper.
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