1 lolo rosso
½ kg green boiled asparagus
100 ml extra virgin olive oil
1 tablespoon of truffle oil
1 tablespoon of balsamic vinegar
1 tablespoon of white vinegar
1 tablespoon of honey
2 trimmed truffle
Gently mix together all the ingredients for the dressing in a bowl, using a stirrer, for 2΄.
Cut the salad in large pieces and place it on a plate.
Add the asparagus cut in two pieces, the truffle and the dressing.