Pacific Northwest Spring Asparagus In Champagne Truffle Vinaigrette

2 lbs. young asparagus, washed and trimmed
1 1/2 Tbsp. olive oil
1 Tbsp. Champagne wine vinegar
2 Tbsp. white truffle oil
1/4 tsp. lemon juice, fresh
1/2 tsp. salt
1/4 tsp. black pepper

Whisk together in a large serving bowl, the olive oil, vinegar, truffle oil, lemon juice, salt, and pepper; set aside.

Bring a large pot of salted water to a boil. Add the asparagus and cook for 3 minutes, until the asparagus is crisp-tender. Do not overcook.

Prepare ice bath for asparagus; put ice and cold water in large bowl in sink.

When asparagus has cooked 3 minutes, remove from water with tongs and put in ice bath, stirring gently until asparagus is cooled, then remove and dry well on a paper towel covered rack.

Add the asparagus to the vinaigrette in the bowl and toss to coat the asparagus evenly. Serve cool.