Franklin’s Truffled Asparagus

Now, I LOVE roasted asparagus…it is such a great side dish, snack, and so usable as leftovers—toss it in a salad, reheat it and eat away, chop it up and mix it up with pasta…whatever your heart and imagination come up with.

I make a very similar variation to my husband Franklin’s recipe.

Photo Credit: Michelle Williams

Firstly, preheat your oven to 350 degrees. Now, break off the ends of each stalk of asparagus. TIP: hold the stalk and bend close to the bottom to break. Where it naturally breaks is the amount you are meant to remove. THEN, rinse and set aside.

I follow all of the steps that you see attached to these two images WITHOUT adding the truffle oil. AND I let it bake till more blackened…that takes closer to twenty minutes. Another alternative is to stick it in the broiler for about ten minutes instead of baking at all.

Tip: It’s really all about what it looks like, so check on it every five minutes if ten minutes has gone by and it still isn’t as black as you would like.

Photo Credit: Michelle Williams

Once clean, line your baking tray with tin foil. Uniformly lay each stalk side-by-side. When they are all lined up, pour extra virgin olive oil on top of them. Using both of your palms, roll the asparagus so that each one is coated with the oil. Heavily sprinkle ground sea salt and ground pepper on top of all of the stalks. THEN, LIGHTLY drizzle white truffle oil over the asparagus. Place the tray in the oven for ten minutes or until lightly browned underneath.

I LOVE these variations of the recipe because it is almost impossible to mess up asparagus. You can take the liberty to make your own version and I’m sure it would be absolutely delicious.

These asparagus recipes are also great because they are quick, easy, and ALWAYS please!

THE Grocery List:

  1. Asparagus (depends on how many people you would like to serve. Use your judgment)
  2. Kosher Sea Salt
  3. Ground Pepper
  4. Extra Virgin Olive Oil
  5. White Truffle Oil



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