What you’ll need

2 pounds green asparagus, cut into 2” segments

1 cup red onion, diced

5 Roma tomatoes, cubed

1¼ cup black beans (pre-cooked or canned, drained and rinsed)

4 Tbsp olive oil

3 Tbsp balsamic vinegar

1 tsp truffle oil

Sea salt to taste if desired

Simple Prep

1. Bring a medium pot of water to a boil

2. Place asparagus into boiling water for 1–2 minutes

3. Pour into a strainer and rinse asparagus with cold water or place drained asparagus into ice water bath (bowl of ice water)

4. Mix together cooled asparagus, onions, black beans, and tomatoes.

5. Whisk together olive oil, truffle oil, and balsamic vinegar

6. Gently stir oil and vinegar mixture into the asparagus mixture and serve immediately or refrigerate up to 2 hours.