Peel off the asparagus from the half to the bottom. Wash and boil them in salted boiling water for 5 minutes. Drain and put them immediately in a bowl with very cold water to keep the bright green color. Pan-fry with a little bit of extra virgin olive oil and the garlic clove. Spread White Truffle “Spread & Sauce” on the slices of toasted bread. Add the asparagus.

Boil some salted water with some drop of lemon juice. Break one egg on a plate. Mix quickly the boiling water with a spoon to have a vortex. Pour the egg in the middle of the vortex and cook for about 2 minutes. Do the same with the other eggs cooking them on the same water.

Put the eggs on the toasted bread, season with the oil and serve.

Difficulty: Medium – Time: 30 min

Product used: White Truffle “Spread & Sauce”