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Makes 10
The Ingredients:
- 1 bunch asparagus (25 spears), trimmed and cut in half widthwise
- 10 slices rustic white bread (½" thick), toasted
- Extra-virgin olive oil
- Truffle oil
- Parmesan cheese
- Sea salt and freshly-ground black pepper
Fill a pot with a ½" of water and bring to a boil. Add asparagus pieces, cover, and steam until just tender, about 1 to 3 minutes. Transfer a bowl of ice water to stop the cooking and retain color. Divide asparagus among bread slices and drizzle each with olive and truffle oils. Using a cheese or vegetable peeler, shave the Parmesan into thin slices and arrange on top of the asparagus. Sprinkle with seasalt and pepper.
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