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Author Notes: Last time I was doing some retail therapy at Trader Joe's (yup, my retail therapy is done at grocery stores...), I picked up some Black Truffle Oil. It had been a while since I was lucky enough to taste that deliciously musky yet sweet flavour, so I decided to treat myself.
The best thing about an oil like this is you may spend a little more money than you would like, but you really only should use it as a "finishing oil", so you're getting quite a few uses out of it. You only need a little to go a long way. It's a very pungent flavour, and too much can become overkill - and seem like you're trying too hard. Keep it to a light drizzle after the cooking process, and transform your so-so meal into a gourmet dish with just the right amount of pizzazz.
Like quite a few of my salads, just to make them stand out, this one is warm. Given the drastic dip in seasonal temperatures, this salad it perfect for winter. —Ally
- 16 ounces organic chick peas, drained and rinsed
- 1/2 red onion, finely chopped
- 1 clove garlic, minced
- 1 bunch asparagus, woody stems removed, cut into bite-size pieces
- 1/2 lemon, juiced
- 1 handful flat-leaf parsley, finely chopped
- 1 tablespoon extra-virgin olive oil
- 1 drizzle black (or white) truffle oil
- 1 pinch coarse salt
- 1 pinch freshly cracked black pepper
- In a large skillet, heat some EVOO on medium high heat. When hot, sweat the onions and garlic.
- Once the onions and garlic are translucent and fragrant, add in the asparagus, and toss together for about 2 minutes.
- When the asparagus are at the doneness you would like, I like my a little more crunchy, add in the chick peas. Combine ingredients together, and let the chick peas heat through.
- Add in the lemon juice, parsley, a little salt and pepper - and taste.
- Plate up the salad, and drizzle the top with some black truffle oil. Just a little, don't go overboard!