This dish shows up on nearly every menu in Tuscan restaurants during asparagus season, and it’s no wonder: It’s easy, delicious, and satisfying as either a first course or a main when served with a salad and a crusty bread. The optional addition of truffles makes this dish fancy and memorable. The recipe is more of a procedure than anything, with the only tricky part being the timing as it comes together quickly. Both the eggs and asparagus need to be perfect.

Asparagus Bismarck

Serves 4 as a first course

20–24 thick stalks asparagus
salt and pepper
4 tablespoons (60 milliliters) butter, divided
2 tablespoons (30 milliliters) sliced black truffles in oil (Tartufo Estivo a Fette), divided, optional
4 large eggs (or 8 eggs for a main course)
3 tablespoons (45 milliliters) finely grated Parmesan cheese

Directions

1. Prepare the asparagus: Snap off tough ends and peel the stems with a vegetable peeler. Place about 2 inches of water in a large pan. Bring to a boil, add ½ tablespoon of salt and the asparagus. Reduce heat to a simmer and cook for approximately 2 minutes, until asparagus is still al dente. Remove from heat, drain, keeping asparagus in the pot. Add 1 tablespoon of the butter and 1 tablespoon of the truffles if using. Gently toss to coat. Keep in the pan until eggs are ready.

2. Meanwhile, prepare the eggs: While the asparagus water comes to a boil, place 3 tablespoons butter in a medium frying pan and melt over medium-high heat. When frothy, crack eggs into the pan. Season eggs with salt and pepper and reduce heat to medium. Put asparagus on to cook while you spoon the excess butter in the frying pan over the egg whites to help them set. You want cooked whites, runny yolks, and crisp edges. Turn off the heat as soon as the whites set.

3. Sprinkle the Parmesan over the asparagus, gently toss, then place 5 to 6 stalks on each plate. Carefully place the egg (eggs) on top, drizzle with any butter in the pan, and top with optional truffle slices. Serve immediately with bread to sop up the juices.