Blanch olives in water to remove some of the salt. Drain.
Place olives, wine and sugar in a small saucepan and bring to a simmer over medium heat. Simmer for 20 minutes and remove olives. Continue to simmer the poaching liquid until it reduces to 1/3 cup. Add the olives to the poaching liquid and set aside.
Trim the ends of the asparagus. Toss the asparagus in olive oil and season with salt and pepper. Grill the asparagus over med heat until they are bright green in color, with bits of char on each stalk.
Arrange stalks on 6 individual plates. Drizzle lightly with truffle oil and some of the olive poaching liquid. Dot the salad with some of the olives and garnish with parmesan shavings.
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