Elegance and lightness blend in a balanced dish, where the softness of the egg and the freshness of the asparagus enhance the aromatic notes of the truffle.
Ingredients (2 servings)
- 2 eggs
- 10 asparagus spears
- Naturcibus Summer Truffle Carpaccio
- 2 tablespoons of extra virgin olive oil
- Salt to taste
- 1 tablespoon of vinegar
For the parmesan fondue
- 100 ml cooking cream
- 110 g grated parmesan
Method
Prepare the fondue by heating the cream in a saucepan over low heat, then gradually add the grated Parmesan, stirring until a smooth and homogeneous cream is obtained. Keep warm.
Bring a pot of water to a boil, add the vinegar and create a vortex with a spoon. Break an egg into a small bowl, pour it into the center of the vortex and cook for about 2 and a half minutes.
Meanwhile, clean the asparagus and sauté it in a pan with a drizzle of oil for a few minutes, keeping it slightly crunchy.
Pour the fondue onto the bottom of the plate, place the well-dried egg, add the asparagus and finish with Natucibus truffle carpaccio and a drizzle of extra virgin olive oil.
