Asparagus with White Truffle Aïoli

Ingredients

• 3 pounds asparagus fresh
• 2  egg yolks 
• 1  garlic clove 
• 1 tablespoon juice of lemon fresh
• 8 servings lemon zest 
• 1 cup olive oil 
• 0.3 teaspoon salt 
• 3 tablespoons truffle oil white
• 0.1 teaspoon pepper white

Equipment

• food processor
• blender

Directions

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. With processor running, gradually add truffle oil and olive oil in a slow, steady stream, processing until thickened.
3. Snap off tough ends of asparagus spears. Cook asparagus, covered, in boiling salted water to cover 2 minutes or until crisp-tender; drain. Plunge asparagus into ice water to stop the cooking process, and drain. Arrange asparagus on a serving platter.
4. Garnish, if desired.
5. Serve with aoli.
6. *One-fourth cup egg substitute may be used in place of the egg yolks. Two tablespoons warm water may be added to thin aoli.