Ingredients

Method

• 1 T olive oil
• 150 g asparagus
• 1 t Woolworths truffle-flavoured oil
• 1 t lemon juice (optional)
• a pinch of sea salt
• 10 g Parmesan, shaved (about 20 shavings)

Method

Ingredients

1. Heat the olive oil in a large pan, then add the asparagus and toss lightly. Drizzle over the truffle oil.

2. Add the juice and season with salt. Place on a serving plate, pour over the pan juices, then top with the Parmesan shavings.

Siba’s tip:

• The asparagus should be one of the last things that you make before serving as it cooks super quickly.

Find the recipe for Siba's roasted herb-crusted leg of lamb here. 

Find more asparagus recipes here

Photographs: Jan Ras
Production: Amy Ebedes-Murray
Food assistant: Bianca Jones