• 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.


  1. J K Wagner says:

    Remember asparagus-tips on toast at Waldorf Astoria 1910? Janet.

    Sent from my iPhone


  2. belocchio says:

    Served with Champagne!! Of course( she said) I would like a flute of bubbly, and oh yes – a DOUBLE order of truffled eggs. It has been a very very long night. Up and down Montmartre, not to mention Pigalle and I shall need extraordinary sustenance if I am going to keep up with the Tin Man. Lots of truffle salt please. . then it’s on to Andy Wahloo on rue des Gravilliers then we will end the night at Man Ray and the beautiful people. Watch those steps Tinny – the last one is a killer!

    • Yes, my darling…….I have a bottle on ice right here……I knew you were coming the moment the fragrance of truffle was in the air. You would like your eggs done very softly with a bit of cream added prior to cooking. That was quite the trek to the Sacre-Coeur, but the organ was delightful, the melodies carrying out through the mist of the night. I must take one of Jo Nell’s walking sticks if we are to make the trek to Man Ray……..yes, I too shall have a double order of the truffle eggs, I think. Onward….where is Theadora, by the by?? silly girl must have run off to Rome again!

  3. coastalcrone says:

    Beautiful! A Bellini would be perfect with this delight. Cheers!

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