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Serves: 6
Preparation time: 10 minutes
Cooking time: 8 minutes


  • 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.
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on The World Cuisine

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