Œufs à la Lorette (Eggs on Pommes Dauphine Croustades with Asparagus Tips)

Ingredients

• Oval or round croustades of appareil à pommes Dauphine
• Asparagus tips
• Butter
• Eggs
• Truffles
• Thickened jus (jus lié)

Instructions

1. Bind the asparagus tips with butter and garnish the oval or round croustades of appareil à pommes Dauphine with them.
2. Arrange a poached or soft-boiled egg on each croustade.
3. Set a fine slice of truffle on each egg.
4. Serve a thickened jus separately.