Blanch the asparagus in heavily salted boiling water for 1 minute and refresh in ice water. Drain and dry well with paper towel.
2
Step 2
Add a teaspoon of rapeseed oil into 2 frying pans. Once the oil is hot, crack the eggs into the pans and fry until the whites are lightly golden.
3
Step 3
As the eggs are frying, combine the chopped truffle and cream and divid between the 2 pans. Season with sea salt and cracked black pepper and sprinkle with the Parmesan.
4
Step 4
Season the blanched asparagus with sea salt, cracked black pepper and rapeseed oil. Place the asparagus under the grill until they are just starting to blacken.
5
Step 5
Place the pans containing the eggs under the grill for 30 seconds, then remove.
6
Step 6
To plate, lay the asparagus on the eggs and then top with the watercress. Dress with the rapeseed oil and serve immediately.