(Thanks to Lynn Sheehan, Executive Chef from Mecca)

2 bunches asparagus, medium to large thickness
1 Tablespoon olive oil
Salt, black pepper to taste

¼ Crescenza cheese, locally from Bellwether Farms
Salt, black pepper to taste

1 Tablespoon lemon juice
3 Tablespoons white truffle oil
Salt, black pepper to taste
Pinch sugar
1 Shallot, minced


Trim ends of asparagus, peeling remaining stem if it seems fibrous. Dress with olive oil, salt and pepper to taste. Grill until tender, but be careful not to char the tips overmuch.


Truffle vinaigrette can be prepared in advance by whisking lemon juice with salt, pepper, and a pinch of sugar to taste, then whisking in truffle oil. Stir in minced shallot; set dressing aside.

To plate salad, arrange warm asparagus on plates, ends together and tips flared. Slice crescenza cheese, and drape slices over asparagus stems. If asparagus is still warm, it will soften and melt the cheese. If not plates can be slipped into a warm oven briefly to accomplish the same result. Drizzle cheese and asparagus with truffle vinaigrette and serve immediately. Serves 6