Grilled Asparagus from Quince Chef Mark Hannon

Ingredients:

4 bunches thin asparagus,

6 oz jar truffle peelings,

1 cloves garlic, chopped fine

1 shallots, diced

1 pint grape tomatoes, halved

4 oz piece parmesan cheese, shaved

2 oz white truffle oil

8 oz blended oil (75% vegetable, 25% olive)

4 oz sherry vinegar

Salt and pepper to taste

Instructions:

Cut the asparagus off where the woody end begins and discard the bottoms. Dress lightly with oil, salt and pepper. Grill on medium high until just tender and the skin blisters. Remove from the grill and set aside at room temperature

To make truffle vinaigrette, combine all other ingredients and stir together. Salt and pepper to taste. Toss vinaigrette with grilled asparagus. Top with halved tomatoes and shaved parmesan.