Scrambled Eggs with Green Asparagus & Truffles rich and woodland

1 In a bowl, break your eggs, salt and pepper and just break your yolks with a fork.

2 Cut your asparagus tips 5 to 6 cm then cut the rest into large cubes, salt and pepper then pass everything in melted butter with the truffle blades

3 Take a thick-bottomed saucepan, melt 1.4 oz (40g) of butter then pour in your eggs then cook over low heat without ceasing to stir with a wooden spatula, bringing the edges to the center each time, when everything is set and creamy, move away from the whisk, incorporate in small squares your truffled butter, a few squares of asparagus and a few sprigs of verbena.

4 On the warm toasted bread, quickly arrange your scrambled eggs, prick your asparagus tips into it, the cubes around with a few drops of burning poultry jus and finally top with your truffle blades by adding a good turn of pepper from the mill.
*Raw truffles or at first boil