Posted with permission of author, from Girls at the Grill by Elizabeth Karmel
The flavors of fresh lemon juice and white truffle oil are the perfect compliment to grilled asparagus. I didn’t think grilled asparagus could get any better until I created this “truffle lemonade” to dress up my favorite grilled veggie for a friend’s birthday party. Try it, and use any leftover dressing on fresh salads and/or grilled fish. The little bit of cream in the recipe keeps the vinaigrette from separating and rounds out the sharp flavors of the lemon juice and the truffle oil.
Serves 4 Grilling Method: Direct/Medium Heat 1 pound fresh asparagus (Look for large stalks with firm deep green or purplish tips and moist ends)
Kosher salt, about 1 teaspoon
1/3 cup lemon juice, freshly squeezed (about 2 ½ lemons)
1 teaspoon heavy whipping cream, room temperature
1/3 cup olive oil or canola oil
1/4 cup truffle-infused oil
Freshly Ground Pepper if desired
- Rinse asparagus and snap or cut off bottom. If desired, peel the bottom of the stalk with a vegetable peeler. Place asparagus in a resealable plastic bag and drizzle just enough oil in the bag to coat all the spears. Seal bag and turn spears to coat evenly in the bag. Sprinkle with salt, re-seal bag and turn again to evenly distribute the salt.
- Place asparagus on the cooking grate over direct heat for 5-7 minutes or until well marked and caramelized. Turn spears to grill each side. Asparagus should begin to brown in spots (this indicates that the natural sugars are caramelizing) but should not char.
- Remove from grill, drizzle with Lemon-Truffle Vinaigrette and serve immediately.