ASPARAGUS WITH SUMMER TRUFFLES

There are few vegetables that stand alone as well as Asparagus. In France 'le légume royal' is often served as a starter with a simple vinaigrette, in Italy it is served with Parma ham.

Steamed, roasted or grilled these delicious spring stems are super versatile and marry well with a host of other fantastic ingredients. 

Bring a large saucepan of water to the boil, add a good punch of salt. Blanch the asparagus for 4 minutes in rapidly boiling water, then remove using tongs or a slotted spoon and place straight in the ice bath to stop them cooking further, Hold for two minutes then remove and place on kitchen paper to dry.

Place frying pan over a moderate heat, add a splash of olive oil then the asparagus and gently fry for 2-3 minutes turning often. The objective is to gently caramelize the skin not to overcook the asparagus. Once a light golden colour is achieved remove the pan from the heat, season and set aside.

Place the asparagus spears evenly on each plate. 

Shake the jar of vinaigrette vigorously until it has emulsified (20-30 seconds) then spoon over the asparagus.

With the truffle slicer, shave the truffles (as thinly as possible) in abundance over the asparagus, using the same slicer shave over the parmesan. 

Add a sprinkle of salt then serve.