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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 truffle broth over asparagus and season with
salt and pepper. Serve asparagus warm or at room temperature.
