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.

Andrew Swallow
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

413 calories; fat 33g; saturated fat 9g; mono fat 17g; poly fat 4g; protein 16g; carbohydrates 15g; fiber 3g; cholesterol 292mg; iron 3mg; sodium 743mg; calcium 77mg.