Asparagus with spring truffle
Asparagus and spring truffles are a perfect duo because they are in season at the same time and harmonize beautifully in flavor. The delicate asparagus and the subtle aroma of the spring truffle complement each other ideally, making this dish a special springtime treat. Whether served with a bit of melted butter, homemade mayonnaise, or classic hollandaise, it becomes truly delicious and perfectly rounds off the fine truffle flavor.
Ingredients
- 500 g green or white asparagus or mixed
- 2 tbsp Butter
- 1 tbsp Olive oil
- 1 Pinch Salt Pepper
- A little lemon juice optional
- Freshly shaved spring truffle Amount as desired
Instructions
Prepare the asparagus
- Peel the asparagus (for green asparagus, only the bottom third) and trim the woody ends.
Cook the asparagus
- Heat butter and olive oil in a pan. Fry the asparagus over medium heat for 8–10 minutes until tender-crisp. Alternatively, the asparagus can also be cooked in salted water or steamed. Season with salt, pepper, and a little lemon juice.
Serving
- Arrange the asparagus on plates and top with freshly shaved spring truffles. If you like, finish with a little melted butter or Parmesan.
