Cut the end of the asparagus (3 to 4 cm).
Peel the stems.
Boil the asparagus for 2 minutes. Check for doneness with a knife.
Place eggs in boiling water for 6 minutes.
Put some Parmesan in the oven and let it melt. Once melted, remove from the oven and let harden.
Peel the eggs.
Arrange the asparagus on the plate and place the egg on top.
When ready to serve, grate the fresh truffle (frozen or canned) over your preparation. You can also drop canned black truffle peels.