Grilled asparagus with sorrel and shaved black truffles

Karen Martini
A Christmas feast to remember.
A Christmas feast to remember. Photo: Marina Oliphant

The touch of truffle here is a little indulgent, and Australia is now producing world-class truffles. At Christmas though, they'll be coming from Europe.


3 bunches of green asparagus, trimmed (choose spears that are about finger thickness)

flaked salt

20ml virgin olive oil

1tbsp quality mayonnaise

1 packet of red-veined sorrel leaves or 1 bunch of regular sorrel picked, leaves torn

80g parmigiano reggiano

1 lemon

1 truffle, about 20g


1. Preheat a griddle pan or a barbecue grill.

2. Season and oil the asparagus. Grill, rotating the spears regularly to cook evenly. They should take 2 to 3 minutes to cook.

3. Lift the cooked asparagus spears off the grill and toss them in the mayonnaise while still warm. The mayonnaise will get down to a sauce consistency; add more if necessary to coat fully. Throw in a handful of sorrel and toss again. Adjust seasoning.

4. Arrange the asparagus on a serving plate, then top with the remaining sorrel. Using a microplane, grate the parmesan over and add a squeeze of lemon. Top with fine shavings of truffle and serve immediately.

Tip: Buy your truffle as close to using as possible so it has its fragrance. To store, wrap it in a kitchen towel in an airtight container in the crisper. Keep very dry. Change the paper daily. Slice with a very sharp knife, or a mandolin.