Best Black Truffle Oil Roasted Asparagus Recipes

ASPARAGUS WITH TRUFFLE OIL VINAIGRETTE

Steps:

• Vinaigrette:.
• In a small bowl, whisk together all ingredients; set aside or refrigerate until ready to use. If refrigerating, bring to room temperature before using.
• Blanch the asparagus in lightly salted boiling water for about 3 minutes or until crisp-tender; do not overcook.
• Remove from heat and refresh under cold water; drain well.
• Toss asparagus with enough vinaigrette to lightly coat.
• Arrange asparagus on serving platter or individual serving plates.

ROASTED-GARLIC ASPARAGUS

Steps:

• Preheat oven to 400°F.
• Line a large jelly-roll pan with parchment paper. Set aside.
• In a small pot, heat the oil, garlic, onion powder, and parsley on medium-low heat. Cook for 3 minutes, until the garlic mixture is fragrant but not browned.
• Spread the asparagus in a single layer on the prepared pan. Lightly sprinkle with coarse sea salt and freshly ground pepper. Drizzle on the garlic-oil mixture.
• Roast for 8-10 minutes, until the asparagus are bright green; do not overcook.
• Transfer to a platter and serve hot.

PARMESAN ROASTED ASPARAGUS

Steps:

• Preheat the oven to 400 degrees F.
• If the stalks of the asparagus are thick, peel the bottom 1/2 of each. Lay them in a single layer on a sheet pan and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 15 to 20 minutes, until tender. Sprinkle with the Parmesan and return to the oven for another minute. Serve with lemon wedges.

THE BEST ROASTED ASPARAGUS

Steps:

• Preheat the oven to 450 degrees F. Line a baking sheet with a wire rack.
• Put the asparagus, olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper in a medium bowl. Toss to coat evenly. Spread the asparagus in a single layer on the prepared baking sheet. Roast for 10 to 12 minutes, until lightly browned and tender, but still bright green.
• Meanwhile, spread the Parmesan evenly in the bottom of a medium nonstick skillet over medium heat. Cook undisturbed until the cheese melts, sticks together and turns golden brown, about 2 minutes, then flip with a rubber spatula and cook until golden on the second side, about 2 minutes more. Transfer the frico to a wire rack-lined baking sheet to cool completely, about 2 minutes. Break the frico into small crumbles and put in a small bowl. Add the lemon zest and 1/2 teaspoon black pepper and toss to combine.
• Transfer the roasted asparagus to a serving platter and squeeze the fresh lemon juice over the top. Top with the crumbled frico mixture.

WHITE ASPARAGUS WITH TRUFFLE VINAIGRETTE

Steps:

• Whisk together vinegar, lemon juice, truffle, kosher salt, and pepper to taste. Add oil in a slow stream, whisking. Whisk in broth and season with more salt and pepper if necessary.
• Arrange asparagus on a steamer rack and sprinkle with kosher salt to taste. Steam asparagus, covered, over boiling water until tender, about 10 minutes for white (4 to 6 for green).
• Transfer asparagus with tongs to paper towels and pat dry. Divide among 4 plates, then spoon vinaigrette over and serve warm.

BLACK TRUFFLE OIL ROASTED ASPARAGUS

Steps:

• 1. Cut or trim fiberous bottom portion of asparagus from the bottom of spears, usually about 2 inches or at least where bottom end breaks off easily. PREHEAT OVEN TO 425 DEGREES F. Note where it breaks easily is the beginning of the tender part. Try to choose smaller spears, because they are usually more tender.
• 2. Wash & dry asparagus
• 3. Line a shallow pan with foil for easy clean up, then spray with non stick cooking spray.
• 4. Arrange asparagus in a single layer in pan.
• 5. Drizzle sparingly with truffle oil, then roll asparagus back and forth to coat all sides. NOTE: I ORDERED MY TRUFFLE OIL FROM AMAZON.
• 6. Sprinkle with Kosher salt, & Black pepper, then roll back and forth to coat all sides.Add minced Garlic if desired.
• 7. Place in Preheated 425 degrees oven & Roast for 15 to 20 minutes till crisp tender.
• 8. Remove from oven and serve while hot. Please Note: Although Black Truffle Oil is quite expensive, you use it sparingly, and a little goes a long way, and it really does ENHANCE THE FLAVOR OF WHAT EVER YOU ARE USING IT ON, ESPECIALLY STEAKS.