Grilled Asparagus And 6-Minute Egg – a delicious recipe with egg yolk, extra-virgin olive oil, aged sherry vinegar, truffle oil, pancetta, bread. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
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.
434
kcal
Calories
32
g
Fat
17
g
Carbs
24
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 egg yolk, 1/4 cup extra-virgin olive oil, 1 tablespoon aged sherry vinegar, 1 1/2 teaspoons chopped truffle or truffle oil, and more.
Yes, Grilled Asparagus And 6-Minute Egg 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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