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Truffled Raw Asparagus Salad

  • Prep Time: 10 minutes
  • Cook Time: none
  • Serves: 4

Raw asparagus and a hint of truffle-flavored oil gives this salad an epicurean edge.


1 lb. fresh asparagus, trimmed

1/2 hard-boiled egg

1/2 c. Parmesan cheese, grated

2 T. red onion, minced

zest of 1 lemon

2 slices bacon, minced (optional)


2 T. red wine vinegar

1 t. lemon juice

1/4 c. extra virgin olive oil

salt and pepper to taste

1/4 t. Bella Famiglia White Truffle Oil


To Prepare

Chop trimmed asparagus in half-inch pieces. Transfer to a medium bowl. Grate half of a hard-boiled egg using a zester, or the small holes of a box grater, and add to bowl, with onion, lemon zest and Parmesan cheese.

If adding bacon, saute bacon over medium-high heat for about 5 minutes. The minced pieces of bacon should crisp up very quickly. Add to bowl.

To prepare dressing, add vinegar and lemon juice to a small bowl. Whisk in olive oil. Season with salt and pepper. Pour dressing over asparagus mixture. Drizzle truffle oil over salad and toss.


To Serve

Serve on a bed of lettuce or over sliced heirloom tomatoes.

Pair with Giacomo Fenocchio Arneis.

Eddie's Recipe Tip:

Try turkey bacon or duck bacon instead of pork bacon. For added crunch, try topping with chopped toasted hazelnuts.