Gluten-Free Mixes and Italian Family Recipes

Asparagus with White Truffle Aioli


March 6, 2015

  • Prep: 10 mins
  • Cook: 10 mins
  • 10 mins

    10 mins

    20 mins

  • Yields: 4


1 pound fresh asparagus, rinsed and trimmed

2 large eggs

2 tablespoons extra-virgin olive oil

Juice of half a lemon

2 - 3 drops white truffle oil

1/4 teaspoon sea salt

Dash freshly ground white pepper


Prepare the Asparagus:

Bring 1 inch of water to a boil in a large saucepan over high heat. Add the asparagus so they stand and their tips do not touch the water. Cover, reduce heat to low and steam for 3 to 5 minutes or until crisp-tender. Drain.

Prepare the Truffle Hollandaise:

Meanwhile, place eggs in a small saucepan and add enough water to cover. Place over high heat. When water begins to boil, set kitchen timer and boil for 1 minute. Remove from heat and drain. Let cool 10 minutes.

Peel the eggs and place in a mini food processor fitted with a steel blade. Add olive oil, lemon juice, truffle oil, sea salt and pepper. Process until smooth, about 30 seconds. Transfer to a small bowl and serve with steamed asparagus for dipping.

HELPING HANDS: Kids should avoid eating foods that contain raw or lightly-cooked eggs.