MARINATED EGG YOLK WITH WHITE TRUFFLE SALT ON CRUNCHY ASPARAGUS
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PREPARATION

Season the breadcrumbs with White Truffle Salt and marinate the bread-covered egg yolks for 12 hours in the fridge. For cooking: in a frying pan melt two teaspoons of White Truffle Butter and cook, for 3 or 4 minutes on the side, the marinated yolks. Accompany the dish with a crispy salad of forest asparagus topped simply with salt and extra virgin olive oil.