4 asparagus yolk truffle oil Recipes

frozen puff pastry sheets, thawed, egg yolks, lightly beaten with 2 tbsp cold water, grated parmigiano-reggiano (1 3/4 cups packed), thick) asparagus (2 lb), stalks trimmed to 6-inch lengths and tips reserved if desired, white or black truffle oil (1 1/2 oz; optional)

egg yolk, extra-virgin olive oil, aged sherry vinegar, chopped truffle or truffle oil, asparagus spears, pancetta, sliced thin, whole-wheat bread, unsalted butter, softened, eggs, preferably organic

garlic clove, egg yolks, fresh lemon juice, salt, white pepper, white truffle oil, olive oil, fresh asparagus, garnish: lemon zest