Asparagus ... 1 ba

Fresh truffles ... 1.

Eggs ... 4

Saltless butter ... 100g

Sea salt slices ... a little.

Black pepper/olive oil ... a little.

1. Dice the second half of asparagus, and stir-fry the butter in the pot for later use;

2. Put the asparagus tip into a steamer and steam it for one and a half minutes (the steaming time depends on the thickness of asparagus, and it is better to steam it until it is just right);

3. Beat four eggs into the pot, turn on a small fire, and beat the egg liquid in the pot with an egg beater constantly to make it not stick to the pot, and mix the protein and yolk evenly;

4. Put a large piece of butter (about 80g) into the egg pan, slice some truffles into the pan with a truffle planer, then pour the fried asparagus diced into the egg pan, and continue to stir with the eggbeater until the butter melts and the egg liquid thickens (note: the egg liquid should be kept smooth, never cook with strong fire, and always keep a low fire);

5. Take a large plate and put the steamed asparagus in the middle of the plate;

6. Put the truffle mayonnaise in the sauce cup, sprinkle with Shanghai salt slices and chopped black pepper, plant two truffles on the sauce, and put the sauce cup next to asparagus;

7. Plante sliced some truffles on asparagus, and finally poured a little olive oil on it. Eat it with asparagus dipped in truffle mayonnaise while it is hot, or with bread.