Egg with truffle and asparagus
First course
ready in: 10 mins
difficulty:
PRODUCTS USED FOR THIS RECIPE
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INGREDIENTS FOR 4 PEOPLE
-1 egg
-5 asparagus
-truffle (also preserved)
-salt
-pepper
PREPARATION
- Use a potato peeler to remove the skin from the asparagus stalks then use a mandoline (or again the potato peeler) to cut them into thin slices, put them in a bowl and season them with oil, salt, pepper, the black truffle preserving oil and a few slivers of truffle.
- Cook the egg leaving the yolk soft.
- Place the asparagus salad on a dish and lay the cooked egg on top (so the heat will soften the asparagus), add a pinch of salt and serve with a few slivers of truffle.
Recipe of Simone Rugiati
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