Grilled Asparagus and 6-Minute Egg

grilled-asparagus-6-minute-egg Photo: Sara Remington


  • 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.

    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.
  • Yield: Makes 4 servings (serving size: 2 asparagus bundles and 1 egg)

Nutritional Information

Calories per serving: 413
Fat per serving: 33g
Saturated fat per serving: 9g
Monounsaturated fat per serving: 17g
Polyunsaturated fat per serving: 4g
Protein per serving: 16g
Carbohydrate per serving: 15g
Fiber per serving: 3g
Cholesterol per serving: 292mg
Iron per serving: 3mg
Sodium per serving: 743mg
Calcium per serving: 77mg