Shaved Asparagus, Heirloom Tomatoes and White Truffle Jus

1. 1

   With a sharp peeler, peel the asparagus into long thin strips.

2. 2

   In a medium saute pan add 1 tablespoon butter.

3. 3

   When clarified, add the shallots, garlic and herbs.

4. 4

   When beginning to brown, add the asparagus and deglaze with the white wine.

5. 5

   Drizzle in the truffle oil.

6. 6

   Finish with the second tablespoon of butter.

7. 7

   Place the asparagus in the center of each plate.

8. 8

   Drizzle the sauce over the asparagus and garnish with the heirloom tomatoes and season with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.