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Credit: Jose Tavarez
Skills for Culinarians Day Cookbook, July 2004
10 asparagus spears, medium sized with end trimmed off
1 shallot; peeled and finely minced
4 oz. Champagne vinegar
2 T parsley
8 tarragon leaves
1 T fine lime zest
12 oz. extra virgin olive oil
Kosher salt to taste
Fresh ground black pepper to taste
Black or white truffle oil to taste
1) Bring 8-quart stockpot or saucepan of salted water to boil; blanch spears 3-4 minutes until tender, but firm.
2) in stainless bowl, combine minced shallots and vinegar. Stir to combine; let sit for 15 minutes.
3) In food processor, add 10 asparagus spears, tarragon, parsley, lime zest and 2 oz. of oil; pulse for 2-3 minutes until smooth. Whisk in remaining oil; add vinegar with shallots, season with salt and pepper. Finish with truffle oil to taste.
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