Asparagus With White Truffle Aïoli – a delicious recipe with garlic, egg yolks, lemon juice, salt, white pepper, truffle oil. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Pulse garlic clove in a food processor or blender 3 to 4 times or until chopped. Add egg yolks, lemon juice, salt, and pepper; process until smooth, stopping to scrape down sides. With processor running, gradually add truffle oil and olive oil in a slow, steady stream, processing until thickened.
2
Snap off tough ends of asparagus spears. Cook asparagus, covered, in boiling salted water to cover 2 minutes or until crisp-tender; drain. Plunge asparagus into ice water to stop the cooking process, and drain. Arrange asparagus on a serving platter. Garnish, if desired. Serve with aioli.
3
*One-fourth cup egg substitute may be used in place of the egg yolks. Two tablespoons warm water may be added to thin aioli.
808
kcal
Calories
76
g
Fat
23
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 garlic clove, 2 egg yolks*, 1 tablespoon fresh lemon juice, 1/4 teaspoon salt, and more.
Yes, Asparagus With White Truffle Aïoli falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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