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Ingredients

• 1 egg yolk
• 1/4 cup extra-virgin olive oil
• 1 tablespoon aged sherry vinegar
• 1 1/2 teaspoons chopped truffle or truffle oil
• 16 asparagus spears
• 4 ounces pancetta, sliced thin
• 8 slices whole-wheat bread
• 1 tablespoon unsalted butter, softened
• 4 eggs, preferably organic

Description

Prep: 15 Minutes; Cook: 12 Minutes. This Recipe Calls For An Aioli, Which Uses A Raw Egg. If You're Pregnant Or Have Food-safety Concerns, Use A Pasteurized Egg. And Cook The Other 4 Eggs About 4 Minutes More (total Of 10 Minutes) Or Until They Are Comple

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