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In a small bowl, whisk together while truffle oil, olive oil, champagne wine vinegar, lemon juice, sea salt, and black pepper; set aside or refrigerate until ready to use. NOTE: 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.

Asparagus with Truffle Oil Vinaigrette Recipe

Asparagus with Truffle Oil Vinaigrette Recipe is another one my favorite way to prepare and serve fresh Spring asparagus. Truffle Oil is like an aphrodisiac!

Pratos e Travessas: Crumble de morango e mirtilos sem glúten # Gluten free strawberry and blueberry crumble | Food, photography and stories

Pratos e Travessas: Crumble de morango e mirtilos sem glúten # Gluten free strawberry and blueberry crumble | Food, photography and stories

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