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January Pairing of the Month:
Asparagus with Truffle Oil & Vinaigrette

Start the new year on a flavorful foot with this earthy, elegant, and easy dish that feels straight off a restaurant menu. Asparagus with Truffle Oil & Oregano Vinaigrette takes a simple veggie and dresses it up with a gourmet edge—no complicated cooking required. Whether you’re hosting brunch, prepping a weeknight side, or looking to impress without stress, this pairing delivers

Stars of the Show

  • Bodacious Black Truffle Olive Oil – A luxurious finishing oil with deep umami flavor and an unmistakable truffle aroma. It’s bold, smooth, and meant to be drizzled—not cooked—so you get the full aromatic payoff.

  • Bodacious Oregano White Balsamic Vinegar – This vinegar adds a Mediterranean twist with herbal brightness and a light, slightly tangy finish. It lifts the earthy notes of asparagus and truffle without overpowering them.

  • Fresh Lemon Juice – Adds a sunny splash of acidity to brighten and balance the richness.

Together, these ingredients create a vinaigrette that’s savory, citrusy, and layered with herbal depth.

Asparagus with Truffle Oil & Vinaigrette

An elevated take on a simple side, this dish brings together tender asparagus, the earthy richness of black truffle olive oil, and a bright oregano balsamic vinaigrette. It’s elegant, easy, and utterly Bodacious.
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Course Side Dish

Ingredients
  

  • 1 bunch asparagus
  • 1 tbsp Bodacious Oregano White Balsamic Vinegar
  • 1 tbsp fresh lemon juice
  • ½ tsp Dijon mustard
  • ¼ cup Bodacious Black Truffle Olive Oil
  • Salt and freshly ground black pepper, to taste
  • Optional garnishes: shaved Parmesan, fresh oregano, or lemon zest

Instructions
 

  • Blanch the Asparagus:
    Bring a large pot of salted water to a boil. Add asparagus and cook for 2–3 minutes, until bright green and just tender. Drain and immediately transfer to an ice bath to stop the cooking. Pat dry and set aside.
  • Make the Vinaigrette:
    In a small bowl, whisk together the Oregano White Balsamic, lemon juice, and Dijon mustard. While whisking, slowly drizzle in the Black Truffle Olive Oil to emulsify. Season with salt and pepper to taste.
  • Dress & Serve:
    Arrange asparagus on a platter. Drizzle with the vinaigrette and toss gently to coat. Garnish with optional Parmesan, oregano, or a touch of lemon zest if desired.

Notes

Pro Tip: This vinaigrette works beautifully over roasted veggies, grilled chicken, or tossed into a warm mushroom salad.
Tried this recipe?Let us know how it was!

Make the Most of Your Oils & Vinegars

DRESSING

1 part Bodacious Oregano White Balsamic

2 parts Bodacious EVOO (Mild or Medium)

  • Fresh herbs, citrus, or Dijon to taste

DIPPING

Equal parts Bodacious Black Truffle Olive Oil + Oregano White Balsamic

  • A pinch of sea salt. Serve with warm bread.

MARINADE

3 parts Oregano White Balsamic

2 parts EVOO

1 part seasoning (garlic, lemon, herbs)

Great for mushrooms, chicken, or eggplant.

Black Truffle Oil
  • Select options This product has multiple variants. The options may be chosen on the product page

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arrivals

Black Truffle Oil

Price range: $26.00 through $70.00

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Oregano White Balsamic
  • Select options This product has multiple variants. The options may be chosen on the product page

new 
arrivals

Oregano White Balsamic

Price range: $16.00 through $36.00

Select options This product has multiple variants. The options may be chosen on the product page

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Final Note

This month’s pairing is all about balance—deep, earthy truffle and vibrant herbal vinegar coming together to turn a humble vegetable into a sophisticated side. It’s a perfect reminder that a little flavor goes a long way, especially when you’re working with premium ingredients.

Pick up your Black Truffle Olive Oil and Oregano White Balsamic Vinegar online or in-store, and add a little luxury to your everyday eats. You deserve it.

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