Œufs Ninon (Poached Eggs with Green Asparagus and Truffle)

Ingredients

• poached or soft-boiled eggs
• thin croûtons fried in butter
• truffle
• green asparagus tips (3 stems of 5 to 6 cm between each egg; 5 stems
• sauce Béchamel
• tartlet crusts

Instructions

1. (Method A) Set each egg on a thin croûton fried in butter with a fluted slice of truffle on top, and arrange them in a crown on the dish.
2. Lay 3 asparagus stems 5 to 6 centimetres long between each egg, tips outward.
3. Fill the middle with a purée of green asparagus tips bound with sauce Béchamel.
4. (Method B) Fill tartlet crusts with asparagus-tip purée.
5. Set 5 small green asparagus stems on each, tips projecting above the rim.
6. Place on each an egg decorated with a fluted slice of truffle.