You may also like
Categories:Viewed: 40 - Published at: 2 years ago
Ingredients
- 2 bunches asparagus, trimmed
- 4 None poached eggs
- 1 oz Parmesan cheese, shaved
- None None truffle oil, to serve
- 4 None toasted baguettes, to serve
Method
- Blanch asparagus in boiling salted water for 2 mins. Drain. Distribute between serving plates. Top with poached eggs. Sprinkle with Parmesan and drizzle truffle oil over top. Season.
- Serve with toasted baguettes.