Asparagus & Polenta With Truffle Dressing | Cruise Scoop

Ingredients

• 3½ Tbsp (50 ml) olive oil
• 3 Tbsp (45 ml) champagne vinegar
• 1 tsp (5 ml) truffle oil
• 1 tsp (5 ml) black truffle paste
• ¼ tsp (2.5 g) salt
• ¼ tsp (1 g) pepper
• 1¾ C (400 ml) water
• ½ C (100 ml) milk
• ¼ C (55 g) medium-grain polenta
• 2 Tbsp (20 g) grated parmesan cheese
• 1 lb (400 g) med asparagus, ends peeled
• 1 tsp (5 ml) white vinegar
• 2 qt (1.8 l) water
• 5 lg eggs