1. Trim the asparagus with a paring knife; cook in salted water, removing it when still slightly firm;
2. heat 50 g (3 tbsp.) butter until it foams; add the asparagus and coat it with the butter; add the chopped shallots and the grated parmesan;
3. poach 5 eggs in simmering water to which a little vinegar has been added;

Sabayon Sauce

1. whisk together 2 egg yolks with 200 ml (3/4 cup) water over simmering water until thickened and foamy;
2. add the 150 g (5 oz.) clarified butter, stirring constantly, and season.

Presentation

1. place the asparagus on the plate in a square;
2. place the egg in the middle, shave the truffles over top and add the sabayon;
3. sprinkle with sea salt (preferably sel de Guérande).