Truffled Eggs with Asparagus – Parisian Style

• 2 Free Range Eggs per person
• 1 teaspoon Truffle Salt
• Ottavio Extra Virgin Olive Oil
• Fresh Asparagus
• Toast Points
• Fresh Strawberry for Garnish

1. Place a small amount of Olive Oil in Sauté Pan and heat over medium high heat
2. Cut Asparagus into desired size, making sure to remove woody ends.  Sauté for 3 – 4 minutes or until bright green.
3. Beat Eggs until frothy and pour over Asparagus, scramble or cook in omelet.  When almost done sprinkle with Truffle Salt.
4. Serve with Toast Points and garlic with sliced Strawberry.

Best Served with Champagne or Mimosas ……….I suppose a Bellini will do nicely also.