Shaved Asparagus, Heirloom Tomatoes, and White Truffle Jus
Recipe provided by Jason Barrowcliff
- Yield: Serves 4
- Nutritional Information Per Serving: Calories: 108, Total Fat: 7 g, Saturated Fat: 4 g, Carbohydrates: 6 g, Dietary Fiber: 2 g, Sugar: 3 g, Protein: 2 g, Cholesterol: 15 mg, Sodium: 341 mg
- Total Time: 30 minutes
- Preparation Time: 10 minutes
- Cooking Time: 20 minutes
Ingredients
- 1 bunch of large asparagus
- 2 tablespoons butter, split
- 1 teaspoon finely chopped shallots
- 1/2 teaspoon minced garlic
- 1 teaspoon mixed chopped herbs (basil, oregano, thyme)
- 4 ounces white Chardonnay wine
- 1 teaspoon white truffle oil
- 1 cup diced heirloom tomatoes (assorted yellow, green, and red varieties)
- Salt and freshly ground black pepper
Instructions
Transform fresh asparagus into delicate ribbons using a sharp vegetable peeler, creating stunning shaved strips that elevate any dish. In a medium saut pan, melt 1 tablespoon of butter until it clarifies and bubbles invitingly. Saut the finely chopped shallots, minced garlic, and fragrant mixed herbs (basil, oregano, thyme) until they release their aromas and lightly brown. Toss in the shaved asparagus, then deglaze with crisp white Chardonnay wine for a burst of brightness. Stir in luxurious white truffle oil and finish with the remaining tablespoon of butter to create a silky, enriching sauce. Plate the vibrant asparagus in the center of each dish, drizzle generously with the truffle-infused sauce, and crown with colorful diced heirloom tomatoes. Season to taste with salt and freshly ground black pepper for a restaurant-worthy masterpiece you'll love recreating at home.
Recipe courtesy of Jason Barrowcliff, Dilworthtown Inn, West Chester, PA
