Eggs Bianchetto Truffle and Asparagus
Eggs Bianchetto Truffle and Asparagus
Ingredients
- 6/8 eggs
- A bunch of wild asparagus or 6/8 large green asparagus
- 50 g fresh white truffle
- 1 clove of garlic
- extra virgin olive oil q.b.
- halls
- pepper
- sliced homemade bread
Instructions
Wash the asparagus and white truffles thoroughly under running water. Cut the asparagus down to the tender part of the stem in the thickness of half an inch.
Place the asparagus in a pan, wilting with the garlic clove, extra virgin olive oil and salt to taste, cooking for about 5 minutes.
In a bowl, beat the eggs with salt and pepper, add the asparagus (taking care to remove the garlic) and half of the sliced fresh Bianchetti Truffles, helping yourself with the truffle cutter.
Heat the nonstick frying pan with a drizzle of extra virgin olive oil. When it is hot, over not too high a flame, pour in the mixture and cook, stirring with a wooden spoon gently for a few minutes so that the mixture does not "pull" too much.
Portion and serve the scrambled eggs with Bianchetti Truffles and Asparagus by adding the remaining thinly sliced truffle accompanied by slices of homemade bread or pancarré previously toasted in the oven.
