Truffled Toast with Asparagus is one of my all-time favorite recipes in my cookbook Table for Two. It is incredibly chic and elegant, much easier to make than it looks, and is a really unique dish that will "Wow!" your guest! This dish incorporates flavorful asparagus with crisp delicious bread, coated with truffle oil, and topped off with egg yolks that create a luxurious sauce for the whole dish. You need a sauté pan, a little assembly, and a couple minutes under a broiler, and you will have an over-the-top main course that is sure to impress you guest as much as it will delight their taste buds!
Truffled Toast with Asparagus
Ingredients (serves 2, easily expands for larger soirées)
Truffle Oil – 6 tablespoons
Challah Bread – 2 slices, cut 2-inches thick
Butter – 1 tablespoon, unsalted
Olive Oil – 1 tablespoon
Asparagus – 5 stalks, bottom ends trimmed and discarded, cut ¾-inch on the diagonal, tips included
Sea Salt – ¼ teaspoon
Black Pepper – ¼ teaspoon
Garlic – 2 cloves, thinly sliced
Fontina Cheese – ½ cup, freshly grated
Pecorino Cheese – ¼ cup, freshly grated
Egg Yolks – 4 extra-large, whole, at room temperature, separated into 2 bowls
Preheat the oven to 400 degrees F. Place two individual gratin dishes (6-7 inches in diameter) onto a half sheet pan.
Place a slice of bread into each dish. Make an oval-shaped well in the center of each slice by removing bread about ½-inch deep.
Brush the tops of each slice with 3 tablespoons of truffle oil, allowing the oil to be absorbed in completely.
Bake for 6-8 minutes, or until the tops are lightly toasted.
Meanwhile, in a 10-inch sauté pan set over medium heat, add the butter and olive oil. Once hot, add the asparagus, salt, and pepper. Cook for 3 minutes, stirring occasionally.
Add the garlic and continue cooking for another 1 minute, being careful not to burn the garlic. Remove from the heat, transfer into a small bowl, and set aside.
Once the bread is finished baking, remove the sheet pan from the oven, top each slice evenly with both cheeses. Gently place the eggs yolks into the well of each slice, and evenly distribute the asparagus mixture.
Return to the oven and bake for just another 1-2 minutes, until the cheese is just slightly melted. The egg yolks will still be raw and runny.
Garnish with more salt and pepper to taste. Serve immediately.
Tip: Because the egg yolks are still raw, you really want to make sure to use fresh eggs for this. Also, because the egg yolks are still raw, the moment you cut into them, they instantly make a sauce!
Idea: To give this dish even more truffle flavor, you can replace the sea salt with truffle salt – instant upgrade! Truffle salt, I think, is a fabulous ingredient to keep on hand. You can use it on almost anything savory as a finishing salt.