Asparagus with poached egg. Picture: iStock
Ingredients
2 eggs
4 asparagus spears
150g shaved Parmesan
100g truffles
20g truffle oil
Salt to taste
Method
1. Boil asparagus in a small pot of boiling water with a pinch of salt.
2. Remove from boiling water and place in cold bath to maintain the bright green colour of the asparagus.
3. Cook eggs to preferred method (poached or fried).
4. Add eggs on top of asparagus.
5. Add Parmesan shavings, touch of truffle oil and truffle shavings.
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