Truffle recipes

Ingredients:

Basic Ingredients:
• 1 and 1/4 pounds [about 20 pen sized spears] asparagus spears having their woody ends trimmed
• 12 ounces thick-cut bacon chopped into 1/2-inch pieces
• 2 teaspoons minced shallots
• 10 ounces arugula
• 3/4 cup Parmigiano-Reggiano cheese shavings
• 6 eggs

For seasoning:
• 1/2 teaspoon minced garlic
• 1 teaspoon Dijon mustard
• 2 tablespoons honey
• 1/4 cup plus 1 tablespoon lemon juice
• 11/2 teaspoons salt
• 1/2 teaspoon fresh ground black pepper

Oils for cooking:
• 1/2 cup olive oil
• 1 teaspoon white truffle oil

Directions for cooking:

1. Boil a large pot of water [3/4th full] and cook the asparagus till it is crisp and tender for about 4 to 4 1/2 minutes.
2. Remove the asparagus from the boiling water with tongs and transfer it to an ice bath.
3. When it has cooled sufficiently remove it from the water and pat it dry with a kitchen tissue. Set the asparagus aside for use.
4. Heat a large saute pan. Add the bacon when it is hot and render it till it becomes crispy for about 7 to 8 minutes.
5. Remove the bacon from the pan with a slotted spoon and drain it on a paper-lined plate. Set it aside for use.
6. In a medium bowl mix the shallots, garlic, mustard, honey and lemon juice and whisk it till it blends. Add the olive oil while mixing slowly till it becomes an even mixture.
7. Add truffle oil, 1/2 teaspoon salt and 1/4 teaspoon pepper to the prepared vinaigrette and whisk to mix.
8. Place the arugula in a large bowl and drizzle the 1/2 cup of the vinaigrette over it. Season it with 1/2 teaspoon of the salt, and toss to coat the lettuce evenly.
9. Heat the reserved bacon fat in a nonstick saute pan over medium heat. Crack the eggs one by one and add them to the pan. Cook them properly.

Serving instructions:
Place 3 spears of asparagus on the plate. Add the sald salad and top with the eggs.
Sprinkle the crispy bacon around the plate and place strips of the cheese over the salad.