Poached Eggs on Wild Asparagus and Black Truffle Cream

– slice the onions finely and put them in a saucepan;
– add a pinch of salt and a tablespoon of extra virgin olive oil;
– put the saucepan on the stove to cook over medium heat;
– in the meantime, slice the asparagus into thin slices;
– as soon as the onions start to fry, add the asparagus;
– cover the saucepan with the lid and lower the heat;
– cook over a low heat for about 15 minutes;

– fill a small pot with high sides with water and vinegar;
– bring to boil;
– gently open one egg at a time on a saucer (or a ladle), being careful not to break the yolk;
– use a spoon to create a vortex in the boiling water and slide the egg into the center of the same;
– cook for 3 minutes;
– use a slotted spoon to remove the poached egg from the pot;
– repeat these steps for the other eggs;

– brush the bottom of the dish with a spoonful of black truffle cream;
– lay a generous spoonful of asparagus on the cream;
– lay the eggs on the asparagus;
– grate some black pepper on the eggs