34 min
4
servings
Ingredients
1
lb
asparagus
(blanched)
2
Tbsp
black truffle peelings
(optional)
1
pieces
garlic
(minced)
1
small shallot
(minced)
2
tsp
Dijon mustard
1
orange
(zest & juice)
1
lemon
(zest & juice)
1
lime
(zest & juice)
1/4
cup
Italian parsley
(chopped)
1
Tbsp
sugar
1/2
cup
olive oil
salt
pepper
1
bunch
romaine lettuce
1
large Korean pear
(thinly sliced)
Prep Time:
30 min
Cooking Time:
4 min
Total Time:
34 min
Instructions
Peel asparagus and blanch in boiling water for about 2 to 4 minutes. Remove from pot and place immediately into a bowl of iced water, to stop the cooking. Remove from water, dry and cut in half long ways. Set aside.
In a small mixing bowl, whisk together the truffle peelings, garlic, shallot, mustard, orange, lemon and lime zest and juice, parsley and sugar. Whisk in the oil and season to taste with salt and pepper.
To serve, place the romaine leaves on a plate and top with asparagus and pears. Drizzle with vinaigrette and enjoy this light and refreshing starter with a glass of white wine.