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
Ingredients
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16 ounces
organic chick peas, drained and rinsed
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1/2
red onion, finely chopped
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1
clove garlic, minced
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1 bunch
asparagus, woody stems removed, cut into bite-size pieces
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1/2
lemon, juiced
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1 handful
flat-leaf parsley, finely chopped
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1 tablespoon
extra-virgin olive oil
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1
drizzle black (or white) truffle oil
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1 pinch
coarse salt
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1 pinch
freshly cracked black pepper
Directions
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In a large skillet, heat some EVOO on medium high heat. When hot, sweat the onions and garlic.
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Once the onions and garlic are translucent and fragrant, add in the asparagus, and toss together for about 2 minutes.
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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.
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Add in the lemon juice, parsley, a little salt and pepper - and taste.
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Plate up the salad, and drizzle the top with some black truffle oil. Just a little, don't go overboard!
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