Truffle-Parmesan Asparagus
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Last updated
- Prep
- 10 min
- Cook
- 30 minutes
- Total
- 45 min
- Yield
- 6 servings
Side Dishasparagustruffleparmesanside dish
Ingredients
- 2 lb fresh medium-thickness asparagus
- 3 tbsp unsalted butter
- 2 cloves garlic, thinly sliced
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/4 cup pine nuts
- 2 tbsp white truffle oil, plus more to taste
- 1/2 cup freshly shaved Parmesan
- 2 tbsp fresh lemon juice
- 1 tbsp finely grated lemon zest
- 2 tbsp chopped fresh parsley
- Flaky salt, for serving
Method
Prepare
- Wash the asparagus under running water, dry it with a clean towel, and snap off the woody ends.
- Arrange the spears in one flat layer in a food-safe pouch with the butter, garlic, kosher salt, and black pepper. Seal without stacking the spears.
Cook
- Set the water bath to 180°–183°F.
- Cook for 30 minutes for medium thickness asparagus.
- Toast the pine nuts in a dry skillet over medium heat, stirring often, until golden and fragrant. Transfer them to a plate to cool.
- Shave the Parmesan and prepare the lemon zest, lemon juice, parsley, and truffle oil for finishing.
Finish
- Move directly from the bath to the finish when the cook time ends. Arrange the hot asparagus on a serving platter and spoon over a little of the garlic butter from the pouch.
- Add the truffle oil and lemon juice, then scatter over the Parmesan, pine nuts, lemon zest, and parsley.
Serve
- Finish with flaky salt and a restrained final drizzle of truffle oil, then serve immediately.
Want another texture or thickness?
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