Roasted Asparagus & Tomato Salad
White truffle oil gives this traditional vinaigrette depth. But many so-called truffle oils don’t contain a whisper of a truffle (they’re flavored with chemicals). It’s important to read the label and look for the real deal for the best flavor.
1/2 cup balsamic vinegar
2 lb. asparagus, tough ends trimmed
2 pints (4 cups) cherry tomatoes
7 Tbs. extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 Tbs. finely chopped shallot
2 Tbs. apple-cider vinegar
/2 Tbs. fresh lemon juice
1 Tbs. white truffle oil
1/2 oz. finely grated pecorino (1/2 cup using a rasp grater)
In a small heavy saucepan, boil the balsamic vinegar until reduced to about 3 Tbs., about 15 minutes.
Position oven racks in the upper and lower thirds of oven, and heat the oven to 400°F.
Arrange the asparagus and tomatoes on 2 large rimmed baking sheets. Drizzle each with 2 Tbs. olive oil, 1 Tbs. reduced balsamic vinegar, and season with 1/4 tsp. each salt and pepper. Roast, switching the position of the pans halfway through, until the asparagus begin to brown in spots and the tomatoes just begin to split and pop, 10 to 12 minutes. Remove from the oven and cool slightly.
In a small bowl, whisk the shallot, cider vinegar, lemon juice, and 1/4 tsp. each salt and pepper. Slowly whisk in the remaining 3 Tbs. olive oil and the truffle oil until blended.
Arrange the asparagus and tomatoes on salad plates. Drizzle with the remaining 1 Tbs. reduced balsamic vinegar, and then the truffle vinaigrette. Sprinkle the pecorino on top.
CHEF'S TIP: If you don't have or can't find Truffle oil, a light tasting olive oil will do in a pinch.