• 15 min
• 1 serving

Ingredients

- 100 ml Andorinha Extra Virgin Olive Oil
- 2 fresh asparagus
- 1 glass of ice
- 2 slices of jamón
- 1 egg
- 30 ml white wine or apple vinegar
- 300 ml mineral water
- 10 g preserved white truffles
- Beet sprouts to garnish

METHOD

Truffle-infused olive oil:
Finely slice the truffle.
Place it in Andorinha Extra Virgin Olive Oil and let it rest for 48 hours in a dark environment.
Recipe:
In a pan, boil the mineral water and dip the asparagus for 1 minute.
Remove them and place them in a container with ice and water so that it cools quickly and stops cooking.
Dry the asparagus with a paper towel, then roll the jamón.
In a non-stick pan, add a drizzle of olive oil and brown the asparagus with jamón on both sides.
Reserve.
In the same water left over from cooking, add some vinegar, but do not let it boil: wait until it heats up without bubbling.
Place the egg in a glass without letting it burst, pour it into the water carefully and quickly cook the egg white.
As soon as this happens, remove the egg with a slotted spoon.
On a plate, arrange the two asparagus with jamón, the egg on the side, and spray some Andorinha Extra Virgin Olive Oil Spray over the egg.
Add salt and serve with bread.
Yummm!