- 1 bunch asparagus, medium to large thickness
- 1 Tablespoon olive oil
- Salt & black pepper to taste
Trim ends of asparagus, peeling remaining stem if it seems fibrous. Dress with olive oil, salt and pepper to taste. Grill until tender, but be careful not to char the tips overmuch.
- 1 Tablespoon lemon juice
- 3 Tablespoons white truffle oil
- Salt, black pepper to taste
- Pinch sugar
- 1 Shallot, minced
Truffle vinaigrette can be prepared in advance by whisking lemon juice with salt, pepper, and a pinch of sugar to taste, then whisking in truffle oil. Stir in minced shallot; set dressing aside.
- 1-7oz Bellwether Farms Crescenza cheese
To plate salad, arrange warm asparagus on plates, ends together and tips flared. Slice crescenza cheese, and drape slices over asparagus stems. If asparagus is still warm, it will soften and melt the cheese. If not plates can be slipped into a warm oven briefly to accomplish the same result. Drizzle cheese and asparagus with truffle vinaigrette and serve immediately.