Dinner For One ~ Asparagus, Egg and Truffle

When Mister is on business travel or has a late dinner meeting, I usually turn to eggs for a quick dinner. I have never been a bowl of cereal at dinner girl and enjoy my time in the kitchen too much to just pour dinner in a bowl.  Dinner for one doesn’t have to be complicated or time consuming.  A few key ingredients in the pantry and refrigerator make all difference.

Eggs and asparagus are a match made in heaven, eggs and truffle are a match made in heaven and the tomato was perfect…so perfect that I went back to the kitchen for a piece of whole grain bread to get every bit of the tomato juice and truffle oil from the plate.

When you find yourself alone, indulge in this simple, elegant and truffle decadent dish for one.

I always have Truffle Oil and Truffle Salt on hand.  For me, there is nothing as wonderful as the taste and aroma of truffles and while truffle products are a bit expensive, a little goes a long way in elevating a dish from drab to divine!

Ingredients for One:

6 steamed asparagus spears
1 poached or lightly fried egg
1/2 tomato, sliced thin
Pinch of black truffle sea salt
Teaspoon of truffle oil


Layer asparagus and tomato on plate and drizzle with truffle oil. Place egg on top and sprinkle with truffle salt and a pinch of ground pepper.  This dish also works very well with hard-boiled eggs, sliced or chopped and sprinkled on top of the asparagus and tomato slices.

This also makes an elegant brunch or salad dish.

Truffles are wonderful in risotto and pasta as well.  I recently made a Lobster Mushroom and Truffle Risotto and there wasn’t a grain of rice left.  I owe that to the truffle!

Linked to:

Real Food Wednesday, What’s On Your Plate, Works for Me Wednesday, Sweet and Savory WednesdayWelcome Wednesday, Wandering WednesdayGold Star Wednesday, What’s Cooking Wednesday, Raising Homemakers, Potluck Wednesday, Let’s Do Brunch, What I Ate Wednesday, At Home with Haley, No Whine Wednesday, What’s For Lunch Wednesday.


Lobster Mushroom and Truffle Risotto

The aroma of truffles has to be on the best in the world.  Seriously, the best.

Last year, I took my 13-year-old niece to Italy for two weeks (I have been many times but this was a first for her…eyes wide open the whole time but that is another story, another post).  For our first meal after settling into the hotel and wandering San Marco, I ordered pasta with black truffles. When it arrived, she was gaga over the heavenly scent of the truffles, a few freshly shaved on top by the wonderful waiter. She took one bite and the pasta with truffles was hers….for the rest of the trip, she had truffles at least once a day (sometimes with every meal).  On eggs, in risotto, on pasta, in cheese, truffle oil on bread…..she couldn’t get enough and well, I couldn’t either so it was a happy culinary journey.

So, in honor of the truffle and wonderful memories of our trip, I layered this mushroom risotto with truffles. White and black truffles, a drizzle of La Tourangelle Infused White Truffle Oil or Black Truffle Oil and a dusting of D Dalla Terra Truffle Salt.  I get most of my spices and specialty seasonings at the Savory Spice Shop ~ they ship so check them out online (I also purchased my lobster mushrooms from Savory Spice).

We could eat this every night….the smell of truffles filled the kitchen and the layers of truffle in the dish were out of this world wonderful!

A basket of black truffles…

Black Truffles by David Loong

With so many varieties of mushrooms it was hard to decide what to use…I settled on lobster mushrooms for the wonderful flavor and the red color.

Mushrooms by Furtwangi

A risotto’s success is the right rice…carnaroli or arbario…nothing else will give you the creamy texture.

Risotto by Matthias Rhomberg

Carnaroli rice with dried black and white truffle…

White truffle oil and black truffle sea salt…

Finished dish with lobster mushrooms…

Recipe Notes:  The below is the original recipe.  I used red lobster mushrooms and added 1 tablespoon of black and white truffle and drizzled each bowl with white truffle oil and black truffle sea salt.

Recipe adapted from The Illustrated Kitchen Bible. Recipe link from Cookstr.

  • 4 tbsp vegetable oil
  • 1 onion, chopped
  • 2 cups arborio or carnaroli rice
  • 6 cups vegetable stock or water, kept simmering
  • 4 tbsp butter, diced
  • 1lb (450g) cremini mushrooms, sliced
  • ½ cup freshly grated Parmesan


1. Heat the oil in a large, heavy saucepan over medium heat. Add the onion and fry for 5 minutes or until golden, stirring occasionally. Add the rice and stir for 2 minutes.

2. Gradually add the stock, about ½ cup at a time, stirring constantly, waiting until absorbed before adding more. Continue in this manner for 25 minutes or until the rice is barely tender and has a creamy consistency, adding water if the stock has run out.

3. Meanwhile, melt the butter in a pan over a medium heat. Add the mushrooms and cook, stirring frequently, for 10 minutes or until the mushrooms have browned and the liquid evaporates.

4. Stir the mushrooms into the rice and turn off remove from the heat. Stir in the cheese and serve immediately.

Monica at Sweet Bites Blog hosts a weekly Gutsy Cooks Club group that gets together to create from The Illustrated Kitchen Bible.  Join us for a virtual dinner.

Also linked to Midnight Maniac, Sweet & Savory Meatless Monday,  Another Meatless Monday, Made By You Monday, Mouth-watering Monda, Eats Well with Other, Tuesday Supper Club, Tempt My Tummy Tuesday, Tuesday at the Table, Tuesday tasty Tidbit, Tasty Tuesday, Dr. Laura’s Tasty Tuesday, Eat at Home

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{Random food and photos}