Authorildavide

By simply grilling and adding a truffle fondue, the flavor of the asparagus is enhanced. This dish takes vegetables to a higher level.

 2 2 bunches of pencil or medium asparagus 1 cup of extra virgin olive oil
 Kosher salt
 3 cloves garlic ‘chopped’
 ¼ cup of toasted breadcrumbs
Fondue
 1 ounce of white truffle oil
 2 Tablespoons of butter
 1 cup of grated parmesan or reggiano cheese 1 cup of heavy cream
 Pinch of white pepper

1

Preheat oven to 400°. Asparagus, trim off about 1 inch of the stem and toss in a bowl with garlic and ¾ of the olive oil and salt, heat large broiler or sauté pan to high heat and grill asparagus for about 6 or 7 minutes until they turn golden brown than place on cookie sheet or keep in oven safe pan sprinkling bread crumbs on top to roast for 3 minutes.

Fondue
2

Pour cream, butter and oil into a sauté pan over medium heat and reduce by half the add cheese and pepper and reduce until a semi thick “ bubbly” consis- tency.

3

Take out and transfer asparagus to plate with all facing the same way and driz- zle Fondue and sprinkle breadcrumbs in the middle of spears, garnish with arugula tossed in lemon juice and olive oil.

Ingredients

 2 2 bunches of pencil or medium asparagus 1 cup of extra virgin olive oil
 Kosher salt
 3 cloves garlic ‘chopped’
 ¼ cup of toasted breadcrumbs
Fondue
 1 ounce of white truffle oil
 2 Tablespoons of butter
 1 cup of grated parmesan or reggiano cheese 1 cup of heavy cream
 Pinch of white pepper

Directions

1

Preheat oven to 400°. Asparagus, trim off about 1 inch of the stem and toss in a bowl with garlic and ¾ of the olive oil and salt, heat large broiler or sauté pan to high heat and grill asparagus for about 6 or 7 minutes until they turn golden brown than place on cookie sheet or keep in oven safe pan sprinkling bread crumbs on top to roast for 3 minutes.

Fondue
2

Pour cream, butter and oil into a sauté pan over medium heat and reduce by half the add cheese and pepper and reduce until a semi thick “ bubbly” consis- tency.

3

Take out and transfer asparagus to plate with all facing the same way and driz- zle Fondue and sprinkle breadcrumbs in the middle of spears, garnish with arugula tossed in lemon juice and olive oil.

ASPARAGI ALLA GRIGLIA CON AGLIO E FONDUTA AL TARTUFO