- 1 egg yolk
- 1/4 cup extra-virgin olive oil
- 1 tablespoon aged sherry vinegar
- 1 1/2 teaspoons chopped truffle or truffle oil
- 16 asparagus spears
- 4 ounces pancetta, sliced thin
- 8 slices whole-wheat bread
- 1 tablespoon unsalted butter, softened
- 4 eggs, preferably organic
- calories 413
- fat 33 g
- satfat 9 g
- monofat 17 g
- polyfat 4 g
- protein 16 g
- carbohydrate 15 g
- fiber 3 g
- cholesterol 292 mg
- iron 3 mg
- sodium 743 mg
- calcium 77 mg
How to Make It
To make aioli, place egg yolk in a bowl (do not use stainless steel). Slowly add oil in a thin stream, whisking constantly until thickened. Add vinegar and truffle or truffle oil.
Preheat grill to medium. Bring a pot of salted water to a boil, and prepare a bowl of ice water.
Snap off tough ends of asparagus spears. Wrap a strip of pancetta around middle of a pair of spears. Grill wrapped asparagus bundles for 6 minutes or until pancetta is crispy.
Using a 2 1/2-inch biscuit cutter, remove middle of each bread slice; discard edges. Brush both sides of each round with butter. Grill bread on each side; set aside.
Cook eggs for 6 minutes in boiling water; place in ice bath to cool. Peel eggs and cut them in half, being very careful not to let yolks fall out.
Place 2 bread rounds on each of 4 serving plates; top with some truffle aioli. Place 1 bunch asparagus on each bread round; top with an egg half.