date:May 13, 2015
a grill for direct, medium heat.
To make the vinaigrette, in a medium bowl whisk together the lemon juice and cream. Slowly add the walnut oil and truffle oil a little at a time, whisking until well incorporated. Continue until all of the oil is whisked in. Season to taste with salt and pepper, then set aside.
Lightly brush each pork chop on both sides with oil. Set aside.
Snap or trim off the bottoms of the asparagus spears. Place the asparagus in a zip-close plastic bag and drizzle in just en