By Apicius International School of Hospitality


This is a sexy dish that is simple and easy to prepare, like most dishes it requires only the best quality ingredients to really get the full effect being only 3 main elements. Egg, asparagus and truffle oil.

In the world of gourmet foods, there is one treasure that is literally and figuratively worth its weight in gold. Truffles, especially the highly sought after white variety are the pinnacle of gourmet, usually too expensive for most consumers. It was once believed that truffles grew in spots where lightening struck, however there is a much more scientific explanation for their existence. Related to the mushroom but never popping to the surface, truffles spend their life just under the soils surface close to the trees roots living off a nearby tree’s nutrients, truffles are the “fruit” of another fungus/tree relationship. The soil and the type of tree (cheery, oak, chestnut) are all elements that give each truffle a uniqueness in quality, taste and aroma. Luckily, a lot of products are extracted from this little wonder, with butters, oils and cheeses allowing us to get the flavor and taste of the truffle with out going to the bank for a loan. But be warned, with its strong earthy aroma it contains powers and an unspoken magic quality of being an aphrodisiac.

Cooking: 5 min

Cottura: 20 min



4 eggs

1 bunch of asparagus (woody stalks removed)

4 slices of crusty bread

Truffle oil

Black pepper

Sea salt

White wine vinegar


  1. Bring a pot of water to the boil, season with salt then place in the asparagus, standing up right and the tips just above the water line. Once the tips are soft, remove and place is ice water bath to stop the cooking process and maintain colour and flavour.
  2. Bring a pot of water to boil and then turn down to medium heat, then add a splash of vinegar (the vinegar helps the egg whites to set and firm up).
  3. Crack each egg into a small cup, stir the water to form a whirlpool then drop your egg in (the whirlpool helps to create a round shape). After a few minutes with the egg yolk still soft, remove your egg.
  4. Toast the bread until golden place you’re Asparagus first then your soft poached egg, season with fresh ground black pepper, sea salt and finish with a little truffle oil.

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