Asparagus with Parmigano-Reggiano and Truffle Oil
An asparagus appetizer always seems like a good idea, but getting the right balance is the trick. There are so many recipes that either leave the asparagus to fly solo or drown it in a cream-based sauce that mutes the flavor. That is why good asparagus recipes will use the distinctly gorgeous flavor of the asparagus and to highlight it without making it a one-man-band. So I wanted to do something a little different than your basic asparagus appetizer recipe – something different than wrapping it in prosciutto (which I like) or dousing it in hollandaise (which I don’t). I was looking for something bright, light, and lively and this is what I came up with.
I like it because the combination of flavors in the asparagus combines with the Parmigano-Reggiano and the truffle oil and just dances off your plate, onto your palate, and into an eagerly awaiting stomach. (At least that’s the way I feel – LOL) The distinct flavor of the asparagus complements the mild flavor of the Parmigano-Reggiano only to be brought to life by the earthy intensity of the truffle oil. Yet it all remains pleasantly fresh and light. And aesthetically this dish is gorgeous with the vibrance of the green asparagus contrasting with the rich burgundy and stark white of the radicchio floating on the ethereal yellow-green backdrop of the belgian endive.
I’ve made this dish for family as well as friends and everyone is stunned by its ability to remain savory yet delicate and beautiful. It’s definitely a crowd-pleaser. Try this asparagus with parmigano and truffle oil at your next gathering and let me know how you and your guests liked it. I always love to hear what everyone thinks of the recipes I post so please leave me a comment on Facebook or subscribe to my Youtube channel. Happy creating!
- ½ bunch of asparagus tips, thick or thin, 4” long, blanched
- 1-2 heads belgium endive
- ½ head radicchio, chopped
- ½ cup parmagiano, grated
- ¼ cup(divided for rolling and drizzle) truffle oil, black or white
- 1 tsp salt
- sprinkle of salt and pepper
- cold water bath-cold water and ice cubes, 4-6
In a medium pot fill ¾ full with water and 1 tsp salt and bring to a boil. Place asparagus tips in boiling water and cook 2 mins for thin and 4 mins for thick. While asparagus are cooking, remove endive leaves. Arrange clean endive leaves on a platter. Chop radicchio. Place ½ truffle oil in a shallow dish and parmagano in another shallow dish. Remove asparagus and place in ice water bath for as long as you cooked them. Remove from ice water bath and dry on paper towels. When asparagus are dry roll them in the truffle oil and then in the parmigano. Place asparagus in endive leaves. Fill all endive leaves with asparagus and sprinkle chopped radicchio over entire platter. Grate or sprinkle parmigano over entire platter. Sprinkle salt, pepper. Drizzle remaining truffle oil. Serve.