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Truffle-Marinated Asparagus

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Truffle-Marinated Asparagus

This is a Sunday afternoon indulgence. Wonderful fresh asparagus blanched and then marinated in white truffle oil and balsamic vinegar. Very simple but amazing flavor.

Great with some sour dough and some aged parmesan cheese.

Enjoy!

Truffle-Marinated Asparagus

Truffle Marinated Asparagus

Bas Van Uyen
This is a Sunday afternoon indulgence. Wonderful fresh asparagus blanched and then marinated in white truffle oil and Balsamic. Very simple but amazing flavour.
Great with some sour dough and some aged parmesan cheese.
5 from 1 vote
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Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Snack
Cuisine Italian
Servings 15 servings

Ingredients
  

  • 2 bunches asparagus
  • 1/4 cup white truffle oil
  • 1/8 cup balsamic vinegar aged
  • 4 cloves garlic
  • sea salt
  • black pepper cracked
  • 1/2 lemon
  • 4 cups ice

Instructions
 

  • Fill a medium sized pot with water and add a little salt
  • Bring to the boil. Cut the bottom woody part of the asparagus stem and discard.
  • Place ice in a large container and add a little cold water. This will be used to refresh the asparagus after cooking, it stops the cooking process quickly and it helps retain the wonderful green colour.
  • Place half the asparagus into the boiling water for 1 minute. Remove and place immediately into ice water. Repeat process.
  • Place oil, balsamic in a bowl. Chop garlic roughly and add to oil. Add salt, pepper and juice from lemon and whisk vigorously for 1 minute.
  • Drain Asparagus and dry with paper towel. Place into a container and pout over oil mix until the asparagus is covered. Marinade over night and serve chilled with plenty of the marinade and bread.

Notes

TRUFFLE MARINATED ASPARAGUS
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Bas Van Uyen

Born in Holland in 1974 into a wholesome food loving family Bas migrated to Australia in 1981. Completing his apprenticeship in Commercial Cookery in 1992, Bas has worked at some of Melbourne’s finest five star Hotels and Restaurants. During this time he has won various awards including a gold medal in the Australasian Salon Culinaire. In 1998 Bas took on the role of Group Executive Chef / Operations Manager with Black Tie Catering, and most recently has held the role of Group Executive Chef with Rivers Administration. In his role of Group Executive Chef Bas was responsible in managing 15 well known restaurants in Melbourne CBD & Docklands Waterfront City as well as 7 cruise vessels in Melbourne and Queensland. Bas is currently an industry advisor to major Hospitality training institutions in Melbourne and has held a position on the Restaurant Catering Victoria Board for a number of years. His role with Sodexo will include developing and implementing menu offers for all sectors including the aged care and seniors offer, training and developing staff and ensuring compliance with food safety programs and HACCP.

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