2 bunches of organic asparagus
8 eggs (organic and fresh from the farm if possible)
best quality truffle oil
parmesan-reggiano -shaved..as much as you like
organic grey sea salt
fresh cracked pepper
best quality french or sourdough bread-sliced into thick pieces
best quality extra virgin olive oil (i love big...make you cough.. e.v.o.o.s but pick your favorite)
steam asparagus until crisp-tender.
poach eggs..i use the vinegar in the barely simmering water trick..and put each egg one at a time in a small shallow bowl before sliding in the water..cook until the whites are set but the yolk is still soft (about 2-2 1/2 minutes)
meanwhile, toast or grill the bread..when browned to your preference..remove from oven or grill and drizzle with the extra virgin olive oil.
divide asparagus among 4 plates and season with salt and pepper. drizzle with truffle oil and sprinkle with the parmesan cheese. top each plate with 2 poached eggs and season eggs to taste with salt and pepper. drizzle dish again..including the eggs with additional truffle oil...be a bit sparing with the truffle oil..a quality version will be quite strong...
serve with the grilled bread.
*recipe can serve 8 for a lunch or light dinner