Michelangelo Pestaurant’s Asparagus with Eggs and Truffle Oil

16 stalks asparagus, trimmed
2 T extra virgin olive oil
2 large eggs
salt and freshly ground black pepper to taste
white truffle oil

Steam the asparagus for about 5 to 10 minutes, depending on the size, until it is al dente. Meanwhile heat the olive oil in a non-stick frying pan and fry the eggs, over easy. The yolf must be runny. Season the egg with salt and pepper. Remove the asparagus to a serving plate, layed out in a single layer. When the eggs are done, place them over the asparagus and drizzle all with the truffle oil.

Serve at the table by breaking the yolk and mixing all together gently, before serving on individual plates.

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