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ASPARAGUS WITH TRUFFLE BROTH
Serves: 6
Preparation time: 10 minutes If they like it, it serves 6 otherwise
Cooking time: 8 minutes
Totaltime: 0 minutes
Ingredients
- 1/4 cup chicken stock
- 1/4 cup peanut oil
- 2 1/2 ounces chopped black truffles
- 2 pounds asparagus, trimmed
- 1 tablespoon unsalted butter, melted
Preparation
-
In a small bowl, whisk together stock, oil and truffles.
In a deep 10 -to 12-inch skillet bring 3 inches salted water to a boil and cook asparagus until crisp tender, 2 to 4 minutes. Drain asparagus. Pat dry. Transfer to a serving dish and toss with butter.
Spoon truffle broth over asparagus and season with salt and pepper. Serve asparagus warm or at room temperature.
main ingredients: asparagus butter type of dish:
appetizer
type of recipe:
vegetable
Country cuisine:
France specific recipes:
quick-and-easy season and occasion:Spring dietary considerations:
vegetarian Type of meal:
lunch
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on The World Cuisine
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Asparagus with morels and tarragon
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