I use a couple of simple touches to jazz up this “standard.” First, I select two types of asparagus for visual appeal. Second, I add a dash of truffle oil to the vinaigrette, which already possesses an inherent richness from the walnut oil. The essence of truffle takes this light dish to new heights.

Ingredients

• The Asparagus
• 2 tablespoons coarse salt
• 1 teaspoon sugar
• 2 bunches (approximately 16 spears or 1 pound) of medium-large white asparagus, woody stems trimmed and peeled (see Asparagus 411 below), tied with white kitchen twine
• 2 bunches (approximately 16 spears or 1 pound) of medium-large green asparagus, woody stems trimmed and peeled, tied with white kitchen twine
  
  
• The Vinaigrette
• 2 tablespoons Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup sherry vinegar
• 1/3 cup plus 2 tablespoons walnut oil
• 2/3 cup vegetable oil (such as canola or grapeseed oil)

Instructions

1. Add the salt and sugar to a large pot of water and bring to a boil. Add the white asparagus and cook over medium heat for 15 minutes, until tender. Remove with tongs to a colander, refresh with cold running water, drain well, and set aside.

2. Add the green asparagus to the same pot of boiling water and cook for 5 to 6 minutes, or until tender. Remove, drain in a colander, refresh with cold running water, drain well, and set aside.

(Be sure to cook the white asparagus first, otherwise, it may turn a greenish color in the other’s cooking water.)

3. Meanwhile, make the vinaigrette. In a blender, combine the mustard, salt, pepper, and vinegar. With the motor running on low, gradually add the oils until the mixture emulsifies. The oils should be added very slowly in order to render the dressing thick and creamy. Adjust the seasonings to taste.

4. Divide the asparagus into 4 equal portions (approximately 8 stalks each), arrange on plates, and dress generously with the vinaigrette.

Other Vegetable & Side Dish Recipes

Asparagus with Chopped Egg
Chopped BBQ Vegetable Salad
Green and White Crudité Platter
Medley of Vegetables
Roasted Asparagus
Roasted Tomatoes
Sautéed Green Beans
White Beans with Pancetta
Sauteed Spring Vegetables

Tip

Asparagus 411