Monday, February 28, 2011

Blanched Asparagus-Heavy Salad with Champagne Truffle Vinaigrette

I became momentarily obsessed with having quickly blanched/steamed asparagus with poached egg and champagne/truffle vinaigrette a few weeks back. This was my third variation, this time with a bit of green lettuce and half an avocado as well. The vinaigrette was pretty simple. Champagne vinegar, truffle oil, a little cracked black pepper, salt and lemon juice. But mix it all together and you're putting straight up magic directly into your body.


Huckleberry said...

That looks delicious. Delicious.

nc catherine said...

I totally agree that looks yummy and I never would have imagined an egg and asparagus. I got hooked on roasted asparagus over Christmas...all good and now I am waiting for the spring and local produce!!!

Huckleberry said...

Roasted asparagus ... with freshley shaved thin slices of parmesan. Lovelylovely.