Recipes

Ingredients

• 1 egg

• White vinegar (as needed)

• Black Winter Truffle Caviar by Passeri Tartufi

• 4-5 Summer Black Truffle Slices by Passeri Tartufi

• 60g asparagus

• 1-2 tbsp cooking cream

• Extra virgin olive oil

• Salt

• Pepper

• 20g Parmesan cheese

For Garnish

• Black Winter Truffle Caviar by Passeri Tartufi

Instructions

1. Prepare the Asparagus Cream:
   Wash the asparagus, remove the tough ends, and chop into small pieces.
   Heat a drizzle of olive oil in a pan, add the asparagus, season with salt and pepper, and sauté for 5 minutes.
   Once cooked, blend the asparagus with a little olive oil and cooking cream until smooth and creamy.

2. Poach the Egg:
   Bring a pot of salted water to a boil and add a few tablespoons of white vinegar.
   Create a gentle vortex in the water using a spoon, then slide in the egg (without the shell).
   Once the egg has set, remove it with a slotted spoon.

3. Make the Parmesan Wafer:
   Heat a non-stick pan and sprinkle the Parmesan in a thin, even layer.
   Allow the cheese to melt into a golden disc, then remove from the pan and let it cool.

4. Assemble the Dish:
   On a serving plate, spread a layer of the creamy asparagus.
   Place the Parmesan wafer in the center, then top it with the poached egg.
   Finish by adding Summer Black Truffle Slices on the egg and Black Truffle Pearls over the cream.

Enjoy the rich flavours of this elegant truffle egg dish!