Baked asparagus with truffle sauce are delicious and have an intense aroma, making them perfect for truffle lovers. They’re very easy to prepare: while the asparagus bake in the oven you can make the truffle sauce in a few minutes with just a bowl and a whisk.
If you don’t have hazelnuts, you can substitute them with almonds or toasted pumpkin seeds. The important thing is not to omit them, as they add that crunchy touch that makes the dish even more delightful!
If you like asparagus, also try these of my recipes:
- Difficulty: Easy
- Preparation time: 20 Minutes
- Cooking time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Easter
Ingredients
- 1.1 lbs white asparagus
- to taste salt
- to taste pepper
- to taste extra virgin olive oil
- 1 egg yolk (very fresh)
- 1 tbsp mustard
- 2 tsp lemon juice
- 1 tsp honey
- to taste salt
- to taste pepper
- 2 tbsp extra virgin olive oil
- 1 tbsp truffle oil
- 2 tbsp toasted hazelnuts
- to taste chopped parsley
Steps
To prepare the baked asparagus with truffle sauce, preheat the oven to 374°F (convection).
Wash and peel the asparagus, remove the dry, woody ends of the stalks and place them on a baking sheet lined with parchment paper. Season with salt and pepper and drizzle with a little olive oil. Toss so all the asparagus are coated and bake at 374°F for 10 minutes. After 10 minutes, turn the asparagus and bake for another 10 minutes. Cooking time may vary depending on the thickness of the asparagus.
Meanwhile, prepare the truffle sauce.
Place the egg yolk in a bowl, add the mustard, lemon juice, honey, as well as salt and pepper, and whisk everything together.
Continuing to whisk, slowly drizzle in the extra virgin olive oil and then the truffle oil. Whisk vigorously until you obtain a smooth, creamy sauce.
Coarsely chop the toasted hazelnuts.
Remove the asparagus from the oven and arrange them on a plate. Dress with the truffle sauce, sprinkle the hazelnuts and parsley.
Serve your baked asparagus immediately as a side dish or also as an appetizer or main course, perhaps accompanied by a few slices of prosciutto.
