Truffles...what can I say they are luxurious and very rich in flavour. While this ingredient is wonderful I am cautious as to where to add it as it can be overpowering and I am careful with who I serve it to as it is not everyone's cup of tea! Asparagus is one of those vegetables that can handle the bold flavours and being a side dish it is easy to omit if some are not true truffle lovers like myself!


  • 2 bunches of asparagus
  • 1/4 cup of olive oil
  • 2 to 3 cloves of garlic chopped or grated
  • 1/4 cup of Parmigiano Reggiano grated
  • 1/2 teaspoon of sea salt
  • 1 teaspoon of coarsely ground pepper
  • For Garnish
  • 1/4 cup of Parmigiano Reggiano grated
  • 2 tablespoons of truffle oil


Preheat the oven at 180 degrees C or 350 degrees F.

Before cooking the asparagus prepare them by removing the tough bottom portion. Do this by bending the sprig allowing it to break naturally. Then use the length of that sprig as a guidleine for the rest of the bunch of asparagus

Line a baking sheet with the asparagus. Drizzle with olive oil, grated garlic, parmigiano reggiano cheese, salt and pepper.

Bake for 12 to 15 minutes or until tender

Remove from the baking sheet and serve with some extra parmigiano reggiano and a drizzle of truffle oil

***For that added touch with the large asparagus only peel just below the head of the asparagus sprig with a vegetable peeler before cooking, they will be extremely tender.

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