Method

1. Bend the lower stems of the asparagus spears until the woody ends snap off. Heat the oven to 400°F temperature and brush the roasting tin with olive oil. Slice the prosciutto in half and wrap the asparagus. Roast for 10-15 minutes.
2. Meanwhile bring a pan of water to a simmer adding vinegar to taste. Swirl the water gently dropping in one egg at a time and poach until the white has formed. With a slotted spoon, drain onto a cloth.
3. To serve, gently melt the White Truffle Butter on a low heat, arrange the asparagus on a plate, topping with the poached egg and spooning over the butter or Arrange the asparagus on a plate, and top with a poached egg and a drizzle of TruffleHunter White Truffle Oil or TruffleHunter Black Truffle Oil