Ingredients

• 1 1/2 tablespoons Sherry vinegar
• 1 1/2 teaspoons fresh lemon juice
• 1 (15-gram) bottled black truffle (1 inch in diameter), 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 pound white asparagus, peeled and trimmed
• Garnish: fresh chervil sprigs or chopped fresh chives

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Instructions

1. 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.
2. 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).
3. Transfer asparagus with tongs to paper towels and pat dry. Divide among 4 plates, then spoon vinaigrette over and serve warm.