Asparagus With Poached Eggs, Parmesan And Truffle Oil - cooking recipe

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

Preparation

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.