Preparation

• In a small bowl, whisk together stock, oil and truffles.
  In a deep 10 -to 12-inch skillet bring 3 inches salted water to a boil and cook asparagus until crisp tender, 2 to 4 minutes. Drain asparagus. Pat dry. Transfer to a serving dish and toss with butter.
  Spoon truffle broth over asparagus and season with salt and pepper. Serve asparagus warm or at room temperature.