Asparagus with White Truffle Aioli |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 garlic clove |
2 egg yolks |
1 tablespoon fresh lemon juice |
1/4 teaspoon salt |
1/8 teaspoon white pepper |
3 tablespoons white truffle oil |
1 cup olive oil |
3 pounds fresh asparagus |
garnish: lemon zest |
Directions:
1. Pulse garlic clove in a food processor or blender 3 to 4 times or until chopped. Add egg yolks, lemon juice, salt, and pepper; process until smooth, stopping to scrape down sides. With processor running, gradually add truffle oil and olive oil in a slow, steady stream, processing until thickened.
2. Snap off tough ends of asparagus spears. Cook asparagus, covered, in boiling salted water to cover 2 minutes or until crisp-tender; drain. Plunge asparagus into ice water to stop the cooking process, and drain. Arrange asparagus on a serving platter. Garnish, if desired. Serve with aïoli.
3. *One-fourth cup egg substitute may be used in place of the egg yolks. Two tablespoons warm water may be added to thin aïoli.
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