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Serves: 6
1/4
cup chicken stock
1/4 cup peanut oil
2 1/2 ounces chopped black
truffles
2 pounds asparagus, trimmed
1 tablespoon unsalted butter,
melted
In a small bowl, whisk together stock, oil and truffles. In a
deep 10 -to 12-inch skillet bring 3 inches salted water to a boil and cook
asparagus until crisp tender, 2 to 4 minutes.
Drain asparagus. Pat dry.
Transfer to a serving dish and toss with butter.
Spoon the truffle broth
over asparagus and season with salt and pepper. Serve the asparagus warm or at
room temperature.
