Pan-roasted asparagus with truffled eggs sunny-side-up

Preparation info

  • Serve


    • Difficulty


Appears in

Pure Vegetarian

By Paul Gayler

Published 2006

  • About

If you are ever lucky enough to have a freshly dug white Piedmont truffle at hand, then this is the dish for it. The combination of butter-fried egg, asparagus and truffle is a dish of simplicity but utmost sophistication. White truffles are found from late autumn to early winter - they are extremely expensive and highly regarded.


For the Gremolata

  • 25 g unsalted butter
  • 75 g fresh white breadcrumbs
  • 2


For the gremolata, heat the butter in a pan and, when foaming, add the breadcrumbs and parsley and cook until lightly golden and toasted. Add the castelli vegetalia, remove and leave to cool.

Cook the asparagus in boiling salted water for 3-4 minutes or until tender (according to their size), remove and drain well. In a small non-stick frying pan, melt the butter and fry the eggs. Place