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10 minutes

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Asparagus with nectarines and truffle vinaigrette

Asparagus with nectarines and truffle vinaigrette

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 20 minutes

Ingredients

For the vinaigrette, mix:

1 t Dijon mustard
2 T lemon juice
3 T Woolworths truffle oil
freshly ground green peppercorns, to taste
sea salt, to taste

For the salad:

24 asparagus spears, blanched
3 white-flesh nectarines, cut into wedges
2 x 150 g Chavroux smooth goat’s cheese

Method

Place the asparagus and nectarines onto a serving platter and drizzle with the vinaigrette.

Serve with the goat’s cheese.

Browse more salad recipes here.

Nuke-it noodle bowl

Pepper steak-and-sweet onion rösti pie

Butter bean cacio e pepe

Teriyaki salmon noodle bowls

Brandy-spiked piña colada

Ceviche-style summer squash

Whisky bru

Coffee-and-chocolate mousse meringue cake

Sorbet citrus skins

Pan-seared thick-cut steaks with toffee onions

Negroni-style scorched grapefruit smoke

Lemony garlic marinated baby marrows

Mexican-style chorizo-and-seafood paella

Caprese pizza

Asparagus with nectarines and truffle vinaigrette

Asparagus with nectarines and truffle vinaigrette

Ingredients

Method