The Greenbrier

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Thursday, February 26, 2009

An Exclusive Recipe from The Greenbrier

White Truffle Roasted Asparagus

1 bundle asparagus

2 tablespoons white truffle oil*

1 teaspoon Fleur de Sel*

Blanch asparagus in 4 cups boiling water. Cook for 4-5 minutes until tender. Remove asparagus and run under cold water until cool. Remove from water and place in hot sauté pan. Cook for 1-2 minutes until all remaining water is gone and asparagus looks dry. Add truffle oil and cook an additional 1-2 minutes until slightly golden. Toss with salt and serve hot or place in refrigerator to serve cold later.

*These ingredients are available from The Greenbrier Gourmet Shoppe.
Call 800-321-1168 to order.

Hone your skills in a professional kitchen under the direction of Greenbrier chefs. Complimentary culinary demonstrations are offered daily. Visit The Greenbrier Culinary Arts Center for our gourmet cooking classes for both children and adults.

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