Asparagus with White Truffle Olive Oil Aioli

Asparagus with White Truffle Oil Recipe | The Olive Crush

A wonderful side dish with all the health benefits of asparagus and the tastiness of our white truffle olive oil.

Asparagus With White Truffle Olive Oil Aioli
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Ingredients
  1. 1 garlic clove
  2. 2 egg yolks
  3. 1 Tablespoon fresh lemon juice
  4. 1/4 teaspoon salt
  5. 1/8 teaspoon white pepper
  6. 3 Tablespoons White Truffle Olive Oil
  7. 1 cup Hojiblanca EVOO
  8. 3 pounds fresh asparagus
  9. Lemon zest for garnish
Instructions
  1. Pulse garlic clove in a food processor or blender 3 to 4 times or until chopped.
  2. Add egg yolks, lemon juice, salt, and pepper. Process until smooth, stopping to scrape down sides.
  3. With processor running, gradually add the White Truffle Olive Oil and Hojiblanca EVOO in a slow, steady stream; processing until thickened.
  4. Snap off tough ends of asparagus spears.
  5. Cook asparagus, covered, in boiling, salted water to cover 2 minutes or until crisp-tender; drain.
  6. Plunge asparagus into ice water to stop the cooking process, and drain.
  7. Arrange asparagus on a serving platter.
  8. Garnish, if desired. Serve with aïoli.
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Products Used In This Recipe

  • This award winning extra virgin Hojiblanca from Andalusia, Spain has been a solid favorite at The Olive Crush since we first opened our store. A combination of bold, rich, fruity flavored oil which has sweet tones as well as a slight pepper finish. Hojiblanca olive oils are constant top place finishers in international competitions.
     
    Tip: Hojiblanca is an all-purpose salad and cooking oil with a special emphasis on topping cooked meats, fish, and vegetables.

  • A connoisseur’s olive oil. If you like the flavor and aroma of White Truffle then you’ll love this oil. Made in Italy in an artisan fashion without the use of any extracts, this olive oil is smooth while having an unmistakable intense white truffle flavor. A great finishing olive oil.
     
    Tip: A perfect finishing oil for many Mediterranean dishes, flavoring pastas, rice, risotto and potato dishes. Also great for meats, fowl and vegetables. Try it drizzled on popcorn!
     
    Remember, just a few drops drizzled on your favorite dishes is enough!

Fresh Roma Tomato Sauce

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If you’re looking for a delicious homemade pasta sauce, this is it! Using sweet Roma tomatoes and our popular Hojiblanca extra-virgin olive oil, this pasta sauce will work great with any dish.

Ingredients

  • 16 (approximately 2 1/4 pounds) Roma tomatoes
  • 1/4 cup Hojiblanca extra-virgin olive oil
  • 8 scallions, chopped
  • 1/4 cup white wine
  • 3/4 tsp. kosher salt
  • 2 Tbsp. unsalted butter
  • 8 large fresh basil leaves, chiffonade (rolled like a cigarette and sliced thinly)
  • Freshly grated Parmesan cheese

Directions

  1. Cut the tomatoes in quarters and set aside in a bowl.
  2. Heat a saucepan on medium-high heat until hot. Add the olive oil and scallions and cook for 5 minutes.
  3. Add wine and cook down more than half. Add the cut up tomatoes and salt.
  4. Simmer for 40 minutes at a slow, bubbly simmer.
  5. In a food processor, puree the tomatoes a batch at a time for about 1 minute each time.
  6. In a separate saucepan, strain the tomatoes through a chinoise or strainer with holes small enough to catch the seeds. (Do not use a mesh strainer with tightly wound, small mesh—the holes are too small and the tomatoes will be too liquid. You want holes just large enough to strain the skin and seeds.)
  7. Add butter and taste to see if it needs more salt.

Serving suggestions:

Cook 8 ounces of your favorite semolina pasta (I like penne, farfalle or linguine with this sauce). Remember to salt the pasta water. Drain pasta well, pour into a large, warmed pasta bowl, ladle on one or two helpings of the sauce and mix, ladle on more sauce on top and sprinkle with plenty of freshly grated Parmesan cheese and chopped fresh basil.

Or, you can serve the sauce as-is for a delicious bowl of hot or cold soup! I like to sprinkle some homemade croutons over the top. Garnish the soup with plenty of fresh basil, a pinch of kosher salt, cracked pepper and a drizzle of olive oil over the top. A dollop of sour cream is optional.

Products Used In This Recipe