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Williams-Sonoma Home! Williams-Sonoma: Cooks' Network

ASPARAGUS WITH TRUFFLE BROTH

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.


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