Friday, May 31, 2013

Elevate Your Asparagus with Truffle-Garlic Roasted Asparagus

I had this side at a bistro in Paris back in the early 90's. It wasn't until recent years that I've been able to make it, since truffles and/or truffle oil were outrageously expensive, not to mention hard to come by in Florida. Luckily, I've had family visit Italy and bring back truffles and truffle oil. I am also able to find truffle oil locally and at a "reasonable" price.

Serves 4

2 pound asparagus, woody stems removed
1 head of garlic quartered, skin in tack
Truffle  or olive oil
Salt and pepper
Shaved thin slivers of truffles 3-4 (optional)
2 tablespoons lemon juice

Preheat oven to 350 degrees

In a foil packet add quartered garlic and drizzle with truffle oil. Roast for 25 minutes. Remove from oven and set aside.

Increase oven temperature to 400 degrees

Place asparagus on a baking sheet covered in foil, evenly distribute the roasted garlic quarters throughout and drizzle lightly with additional oil and any left in garlic roasting pouch. Salt & pepper to taste.
Cover with another sheet of foil and roast for 20 minutes, until tender crisp.
Squeeze garlic paste out of skins and blend with 1/8 cup of truffle or olive oil (and any left in roasting pouch) and two tablespoon lemon juice.

To serve lightly drizzle with garlic-truffle dressing and place thin truffles slivers atop roasted asparagus. Click here for the recipe to the delicious bistro style chicken that is shown in the picture.

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