Recipe: Gourmet Open-Faced Sandwich as in Pertuis

1 2 days before, in a closed box place your eggs and the truffle, close it and put in the fridge.

2 Peel just the bottom of your asparagus then cook them in plenty of well-salted water, cover with a clean cloth* and cook for 4 minutes, remove them then cool them in a bowl of ice water, drain them and place on paper towels.

3 Line them up on your work surface then cut the tips to 5 or 6 cm, reserve them and cut the stems into small mirepoix (small cubes) and reserve.

4 Break your eggs into a bowl, salt and pepper them then beat them just a little.

5 In a sauté pan melt your butter, then add your eggs, salt (lightly) and pepper then slowly over low heat stir constantly with a whisk, when your eggs have taken the form of a set cream remove from heat, add your cream (0.3 cup (6cl)) very cold, then your asparagus cubes and your truffle peelings.

6 Plating
Quickly spread your scrambled eggs on your 4 slices of toast then plant around them your asparagus tips (just lightly reheated in butter)
Place your 3 slices of truffle, give a grind of pepper and pour a few drops of olive oil.
We enjoyed it accompanied by a splendid Cahors wine (Lalbenque obliges)
Prince Probus 2007 from Jean Luc Baldés.
www.jbaldes.com.
*The fact of placing a cloth when you cook your asparagus allows the boiling water to make it "puff" which will allow the floating asparagus to cook in this steam and then, the trick especially for white asparagus is to place your pot in your sink and hook this cloth to the faucet so that it touches the asparagus water and at that moment run cold water that will flow along this cloth in order to cool them without damaging the heads.