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Asparagus with Truffles and Egg Dressing

Ingredients

Conversions to European measurements can be found here!

For 4 people

2 lbs fresh asparagus (hard stems removed, or peeled)
2 tablespoons Baslamic Vinegar
1/2 cup olive oil
1 tablespoon stoneground dijon mustard
1 teaspoon fresh thyme
salt and pepper to taste
3 eggs
handful fresh green frise
1 whole black truffle

Procedure

In a medium bowl whisk the vinegar, olive oil, mustard, thyme, salt, and pepper and set it aside.

Place the eggs in a medium sauce pan and fill with water until the eggs are completely submerged. Turn the heat to high and bring the water to a boil. Once the water begins boiling reduce the heat to a simmer and allow to cook for 15 minutes. Once the time is up plunge the eggs one by one into ice (or very cold) water. Peel the eggs, mince them and reserve in a bowl.

Steam the asparagus until tender around 6-8 minutes. You can test asparagus for done-ness by inserting a fork in the stem. If the fork slides in easily and has a slight resistance when pulled back out--they're done. Remove the aspargus from the steam bath and set aside. Allow to cool for about 5 minutes.

Arrange the still warm asparagus in equal portions on serving plates. Place a small amount of the frise on each serving of asparagus. Re-whisk the dijon dressing, if it has seperated, and spoon it over the asparagus.

Spoon the minced eggs in equal portions over each of the asparagus servings.

Shave a few slivers of black truffle over the asparagus.