Soft-boiled egg, asparagus and summer truffle

Peel the asparagus without touching the tips, using a vegetable peeler, and cut off the toughest part at the end. Heat the olive oil in a frying pan, add the asparagus and fry for around 10 minutes, stirring regularly. Season with salt and pepper. Keep warm.

Carefully place the eggs in a pan of boiling water. When it comes back to the boil, time for 6 minutes. Remove the eggs and cool them under cold running water. Gently shell them and set aside.

Place a few asparagus spears on a plate, followed by the soft-boiled egg. Grate some truffle shavings over them, season and finish with a few extra virgin olive Oil Pearls with summer truffle.