Asparagus Glazed with White Truffle Fondue

Star Ingredient: Da Rosario White Truffle FondueTruffle fondue (white-truffle-infused cheeses mixed with butter) quickly turns asparagus into a superluxe starter or side dish.



Recipe from

Food & Wine


2 tablespoons (1 ounce) unsalted butter
2 tablespoons minced shallots
1 pound pencil-thin asparagus
Salt and freshly ground pepper
1/4 cup white truffle fondue (from a 3.5 ounce jar)
1 teaspoon minced tarragon


1. Preheat the broiler and position an oven rack 8 inches from the heat. Melt the butter in a large skillet. Add the minced shallots and cook over moderately high heat until barely softened, about 1 minute. Add the asparagus, season with salt and pepper and cook over moderate heat, stirring occasionally, until crisp-tender and lightly browned in spots, about 5 minutes.

2. Transfer the asparagus to a medium gratin dish and spread the truffle fondue over them. Broil until golden and bubbling, shifting the dish for even browning, about 1 minute. Sprinkle with the tarragon and serve.

Grace Parisi,

Food & Wine

March 2004
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