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.
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.
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