One of my favorite summer meals is asparagus and pork chops cooked to perfection on the grill. It’s a fast and effortless meal that is perfect for summer weeknights.
Often I’m happy with nothing more than some salt and pepper; these ingredients are so good in their own right — especially when grilled — they really don’t need much. But when I’m feeling like something a little fancier, I turn to my lemon-truffle vinaigrette, which I affectionately call “truffle lemonade.”
The term was coined one spring when I was teaching a class in Atlanta.
After demonstrating and serving the easy vinaigrette, one of my students perked up and said, “This is so good I want to drink it, just like lemonade!”
The mixture of sharp citrus and savory truffle oil is both delicate enough not to overwhelm, yet assertive enough to complement the smoky, caramelized flavors from the grill.
This simple vinaigrette is enhanced with a drizzle of truffle oil and the edges are smoothed out by the addition of a tablespoon of cream — my secret ingredient because it also keeps the lemon juice and the oil from separating. White truffle oil is generally thought to be more flavorful and is more expensive, but black truffle oil works just fine.
If you are like me, you will find yourself making this vinaigrette all spring and summer. It is divine on pork, as in this recipe, but also on chicken, veal, shrimp and all kinds of fish.
And don’t be afraid to mix up your vegetables.
In addition to asparagus, we added eggplant, cauliflower and zucchini to this recipe.