• 16 spears of asparagus
• truffle oil
• 20g Parmesan cheese, grated
• Salt and pepper
• Juice of half a lemon

Trim asparagus to remove any woody ends and cut each spear into two pieces. Blanch in boiling salted water for 4 minutes then refresh under ice cold water to stop the cooking. Pat the spears dry and place onto a platter. Drizzle with a generous amount of truffle oil, parmesan, salt, pepper and lemon juice.

Can be served warm or room temperature.