White asparagus, truffle oil, flaked almonds, egg yolk
Though not as pretty as the more developed, green asparagus - white asparagus is sweeter, juicier and more tender. It is merely asparagus that has been deprived of light (a process called etoliation) and therefore can't produce chlorophyll to become green. This recipe is gorgeous, simply put.
1) Snap or cut the bottom of the stalks from the asparagus and peel them with a vegetable peeler.
2) Drizzle with truffle oil and sprinkle with salt, the flaked almonds, then roast in the oven for 8 minutes.
3) Serve with a poached egg yolk