I recently received an email asking for a recipe I made for a food and wine pairing a few months ago.  The theme of the wine pairings was wine with foods with aphrodisiac qualities.  This was the first course aphrodisiac paired with white wine.  For the aphrodisiacs on this course I wanted to use asparagus paired with other aphrodisiacs, so I chose truffles, butter, and a sauce with eggs, basil, and garlic.  For the wine I wanted something earthy like asparagus and truffles, but not as earthy that it tasted like I was mowing the grass (aka not a Sauvignon Blanc from New Zealand), so I chose the Mas De Chabert, Roussanne 2008 from France at a cost of under $9 a bottle. 

The Ingredients:
Asparagus
Phyllo
butter (I choose to use salt free and add salt as needed)
Truffle Oil (Black, white, or a mixture of both will work)

1.  Blanche Asparagus, usually when blanching I add some garlic, salt and pepper to the oil and a dash of wine, Then quickly cool asparagus in ice water bath to stop the cooking.

2.  Melt Butter and add Truffle oil about an 80/20 ratio works well.  Brush Phyllo Sheets with truffle butter.  Layer phyllo 3 layers thick and cut to roll individual spear of asparagus with phyllo.

3.  Bake at 375 until phyllo is golden brown.

For the sauce (Basil Aioli, aka Basil Mayo):
2 egg yolks
Fresh basil
1/2 tsp of salt
2 cloves of garlic
1/4 tsp white pepper
1 cup olive oil
2 teaspoons lemon juice

1.  Add all ingredients except lemon juice and olive oil to blender.  While blending slowly add olive oil, when olive oil has been added add 2 teaspoons of lemon juice.  If you need the sauce a little thicker add a bit more olive oil.