- 2 Free Range Eggs per person
- 1 teaspoon Truffle Salt
- Ottavio Extra Virgin Olive Oil
- Fresh Asparagus
- Toast Points
- Fresh Strawberry for Garnish
- Place a small amount of Olive Oil in Sauté Pan and heat over medium high heat
- Cut Asparagus into desired size, making sure to remove woody ends. Sauté for 3 – 4 minutes or until bright green.
- Beat Eggs until frothy and pour over Asparagus, scramble or cook in omelet. When almost done sprinkle with Truffle Salt.
- Serve with Toast Points and garlic with sliced Strawberry.
Best Served with Champagne or Mimosas ……….I suppose a Bellini will do nicely also.