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Cooking for a King

Haylie Duff's Real Girls Kitchen

It’s Larry King, baby! Haylie Duff goes to New York City to be interviewed by the legendary Larry King and gets lunch and tips from Ora TV producer Lindsay Roth on what to cook for the interview. With only her hotel kitchen and friend Megan to help make truffle deviled eggs and asparagus prosciutto crescent rolls, can Haylie please the picky palate of the King?

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Recipes in this Episode

ASPARAGUS AND PROSCIUTTO CRESCENT ROLLS 

1 Dozen Asparagus spears

½ cup grated asiago

6 slices prosciutto

1 package crescent rolls

Preheat oven to 375 degrees. Roll 2 asparagus spears, a pinch of asiago and a piece of prosciutto into each crescent roll. Bake for 10-12 minutes until golden brown


TRUFFLE DEVILED EGGS 

Plastic or Pastry Bag

12 Eggs

2 tbsp Mayonnaise

1 tbsp Truffle Oil

1 tsp Truffle Salt

Place eggs in a pot of cold water, bring water to a boil. Turn off heat and let eggs sit in the hot water for 7 minutes. Remove water. Let eggs cool in a bowl of fresh cold water.

Peel off egg shells. Slice eggs in half and set aside the yolks in a separate mixing bowl. Add mayonnaise, truffle oil and truffle salt. Mix until smooth and creamy. Adjust ingredients to taste

Spoon mixture into the bag. Cut the corner of bag. Fill each egg white with the truffle-yolk mixture.