White Truffle Oil Grilled Sea Bass with Grilled, Marinated Asparagus and Beans and Pasta Blend (Orginal Recipe)

The first time I ever had "truffle oil" was about a year ago.  My friend Laura introduced me to a salad at Houlihan's - the Filet salad with truffle oil dressing.  It was delicious.  I always see truffles at Giant Eagle but am intimidated to buy them!  Weird, I know!  Once a week, I go to The Uncommon Market to get my lunch meat - they sell Boar's Head - which is the best.  Every time I go, there is always a bottle of "White Truffle Oil" sitting on the counter STARING at me!  I caved last week and bought it.  I was so excited to use it!  The flavor is incredibly rich and buttery.  This meal was super easy and fast to make and as always, it was super tasty!  Enjoy!

White Truffle Oil

Bean and Pasta Blend

INGREDIENTS:

Two, 6-8 oz. pieces of Chilean Sea Bass
Bundle of asparagus
Bag of beans and pasta blend (toasted couscous, confetti orzo, red lentils, quinoa, chana dal peas)
White truffle oil in a spray can
Garlic salt
1/2 tsp dried oregano
1/2 tsp onion powder
1 tsp agave nectar
Fresh ground pepper
1/4 cup balsamic vinegar
1/2 cup light olive oil
1 tbsp water
Sea salt

Dressing:

In a small bowl or hand mixer container, combine vinegar, oil, oregano, garlic salt, onion powder, agave nectar, water, pepper.  Blend with hand mixer until it becomes thick - set aside.

INSTRUCTIONS:

1.  Prepare asparagus - place asparagus in Ziploc bag, pour dressing over and make sure asparagus is covered - put in fridge to marinate (about 15 minutes).
2.  Start cooking the "Gourmet Blend of Pasta & Beans" as per the package (about 15 min).
3.  Preheat grill on med.  Spray aluminum foil with canola oil cooking spray, lay on grill right before you are about to cook fish.
4.  Prepare fish - spray each side of the fish with the truffle oil and sprinkle with sea salt and pepper.
5.  Place fish directly on foil on the grill.  The fish will cook very fast - about 4-5 minutes on each side.
6.  Place asparagus in vegetable grilling pan - cook for about 5 minutes.  Be careful not to burn the asparagus, stirring and flipping often.