Asparagus & Fresh Summer Truffle Omelette

In May, two exceptional ingredients come together: fresh summer truffle and young, tender asparagus at its seasonal peak.

The result is a refined yet uncomplicated dish, where the delicate, herbaceous flavour of asparagus is lifted by the deep, earthy umami intensity of fresh truffle, all bound together by soft, creamy eggs. It is an elegant expression of early summer luxury in its most natural and pure form.

Ingredients for 4 people:

• 200g fresh green asparagus, trimmed

• 35-50g Fresh summer truffle (generously shaved at the end)

• 50–60g Parmesan cheese, finely grated

• 2–3 tbsp extra virgin olive oil

• Optional: a spoon of mascarpone for extra softness
  
  
  

Prepare the Omelette:

1. Cook the Asparagus:

• Lightly boil or steam the asparagus for a few minutes until just tender but still firm and bright in colour.

• Drain well and set aside to keep its freshness and bite.

2. Prepare the Egg Base:

• Crack the eggs into a bowl and whisk until smooth.

• Add cream or milk, Parmesan, salt, and pepper, whisking again until the mixture is lightly aerated.

3. Build the Flavour

• Heat a large frying pan over medium heat and add the extra virgin olive oil.

• Add the asparagus and warm it gently for a minute to bring out its natural sweetness.

• Pour over the egg mixture, allowing it to settle evenly around the asparagus.

5. The Truffle Moment:

• Once removed from the heat, immediately shave fresh summer truffle over the warm omelette.

• This step is essential—the residual heat releases the full aroma of the truffle and ties the dish together.

6. Serve:

• Serve straight away while warm and fragrant.

• A seasonal expression of early summer, where the first truffles of the year meet the freshness of asparagus in a delicate, elegant omelette.

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