Asparagus Recipe

Time20m

Serves4

truffled egg

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Ingredients

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1
Prepare the Asparagus
Trim the tough ends of the asparagus and rinse them under cold water. Bring a pot of salted water to a boil, then blanch the asparagus for 2-3 minutes until tender but still crisp. Drain and set aside.
2
Cook the Eggs
In a saucepan, bring water to a gentle simmer. Crack the eggs into individual bowls, then gently slide them into the simmering water. Cook for 3-4 minutes for soft poached eggs. Remove with a slotted spoon and drain on paper towels.
3
Assemble the Dish
On a plate, arrange the blanched asparagus. Drizzle with truffle oil and season with salt and black pepper. Place a poached egg on top of the asparagus.
4
Finish with Garnishes
Sprinkle grated Parmesan cheese and chopped fresh chives over the poached egg. Serve immediately.