METHOD

The truffles

1. If you have truffles growing under the hawthorn trees in your garden, you're lucky people. If you don't, you'll probably need to get them online. They are sold in jars, and are very expensive, so we're not suggesting this as a daily routine. We'd recommend the whole truffles rather than sliced, and would have major concerns about the truffles preserved in olive oil. When in season (which will depend on where in the world you live) up-markets might have them. We used black truffles in this recipe. White truffles are even more expensive than black truffles and we haven't encountered them outside of restaurants.
2. Slice the truffles very finely - using a mandolin if you have one - just before you attend to the business below.

The scrambled eggs and asparagus

1. Crack the eggs into a jug, add the milk, salt and pepper and whisk into a smooth mixture. Add about half the truffles, stir around, and leave for 15 minutes to allow some infusion. 
2. Snap the woody ends off the asparagus and steam until al dente (between 2 and 5 minutes depending on their girth). Immerse in iced water to stop the cooking process, then drain. Chop the asparagus into bite sized pieces.
3. Gently heat the butter in a frying pan, add half of the rest of the truffles (we make that 25%?) and allow them to carry on with their important infusion duties for a minute or so.
4. Add the egg and truffle mixture, and the asparagus, and turn up the heat slightly.
5. Allow the egg to start to set before stirring. You'll each have your own views on how to cook scrambled eggs, but we'd say stirring less is more, and the moment the eggs look like losing any runniness, take it off the heat.

The crumpets

1. Spoon on the eggs, embellish with the remaining truffles and crack open the Bublé.         
   

 

OTHER NOTES