Grilled Asparagus and 6-Minute Egg
Prep: 15 minutes; Cook: 12 minutes. This recipe calls for an aioli, which uses a raw egg. If you're pregnant or have food-safety concerns, use a pasteurized egg. And cook the other 4 eggs about 4 minutes more (total of 10 minutes) or until they are completely hard-boiled.
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- Calories: 413
- Fat: 33g
- Saturated fat: 9g
- Monounsaturated fat: 17g
- Polyunsaturated fat: 4g
- Protein: 16g
- Carbohydrate: 15g
- Fiber: 3g
- Cholesterol: 292mg
- Iron: 3mg
- Sodium: 743mg
- Calcium: 77mg
- 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
- 1. 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.
- 2. Preheat grill to medium. Bring a pot of salted water to a boil, and prepare a bowl of ice water.
- 3. 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.
- 4. 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.
- 5. 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.
- 6. 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.
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