- 1 1/2 tablespoons Sherry vinegar
- 1 1/2 teaspoons fresh lemon juice
- 1 bottled black truffle, finely minced
- 1/2 teaspoon kosher salt plus additional for sprinkling
- 4 1/2 tablespoons hazelnut or walnut oil
- 1 1/2 tablespoons chicken broth or truffle liquid from bottle
- 1 1/2 pounds white asparagus, peeled and trimmed
- Garnish:
- Fresh chervil sprigs or chopped fresh chives
- Whisk together vinegar, lemon juice, truffle, kosher salt, and pepper to taste. Add oil in a slow stream, whisking. Whisk in broth and season with more salt and pepper if necessary.
- Arrange asparagus on a steamer rack and sprinkle with kosher salt to taste. Steam asparagus, covered, over boiling water until tender, about 10 minutes for white (4 to 6 for green).
- Transfer asparagus with tongs to paper towels and pat dry. Divide among 4 plates, then spoon vinaigrette over and serve warm.