Asparragus with Parmessan and Truffle Oil

Asparagus is in season—and there’s no better time to enjoy it. This fresh, vibrant dish comes together in minutes: tender asparagus spears, gently cooked and topped with delicate shavings of Parmesan and a drizzle of truffle oil. Simple, elegant, and bursting with spring flavour.

Serves 4 adults

Prep Time: 5 min

Ingredients:

(olive oil, salt and pepper)

• 400g asparagus spears, trimmed

• 1 knob of butter (approx. 1 tbsp / 15g)

• 40g Parmesan shavings (go for a veggie-friendly one if needed)

• A light drizzle of truffle oil (white or black—both work beautifully)

Method:

1. Place the trimmed asparagus in a large frying pan wide enough to fit them in a single layer.

2. Pour boiling water over the asparagus (from a kettle, for example), then place the pan over medium heat and boil for 2 minutes.

3. Drain the asparagus and return them to the pan. Add a knob of butter, mix gently, and cook for another 2 minutes until just tender and glossy.

4. Transfer to a serving dish, sprinkle with Parmesan, and finish with a drizzle of truffle oil.

Alternatively, serve the asparagus directly in the pan:

Turn off the heat, sprinkle the Parmesan over the warm asparagus, and let it melt slightly—if that's your preference— then finish with a drizzle of truffle oil.

Tips & Tricks:

Asparagus spears have tough, woody ends that should be trimmed before cooking.

Just bend each spear gently—it will naturally snap where the tender part begins. Or, if you're cooking a batch, slice off the bottom 2–3 cm. This simple step makes a big difference in texture and taste!

Make-Ahead Meals Steps:

• Trim and blanch the asparagus by boiling it for 2 minutes in a wide pan with hot water.

• Drain and cool quickly under cold running water or in an ice bath to stop the cooking and preserve the vibrant green colour.

• Place the cooled asparagus in a frying pan with a knob of butter, cover, and store in the fridge until ready to cook—up to 1 day ahead.

• When ready to eat, gently reheat the asparagus, then top with Parmesan shavings and a drizzle of truffle oil just before serving.

Happy Cooking!