Yield: 4 servings
2 oz fresh or canned black truffles
8 extra large eggs
Kosher salt and black pepper, to taste
1 1/2 lbs asparagus
juice squeezed from 1 lemon
juice squeezed from 1 orange
1 teaspoons Dijon mustard
1/2 cup olive oil
3 tablespoons unsalted butter
Using a mandoline or very sharp knife, slice truffles so they are paper-thin. Crack eggs into a large bowl and beat vigorously. Add truffles and season with salt and pepper. Cover with Saran and refrigerate for 20–30 minutes.
Bring 5 quarts of water to a boil and season aggressively with salt. Snap the end off one piece of asparagus (that will tell you which part is too tough to eat), and use as a guide to cut off ends of remaining asparagus. When water returns to a full boil, add asparagus and cook for 30 seconds. Drain asparagus and plunge into an ice bath to stop cooking process. Drain again, dry well, and set aside.
In a small bowl, add lemon and orange juice. Add mustard and season with salt and pepper. Gradually whisk in oil until mixture has emulsified. Drizzle vinaigrette over asparagus and adjust seasoning.
In an 8-inch nonstick or omelet pan, melt 3/4 tablespoon butter on medium heat. When foam subsides, add 1/4 of egg mixture. Stir with back of rubber spatula until edges begin to set. Lift edges and allow uncooked egg to hit bottom of pan. Cook until egg is set, just under 2 minutes. Fold omelet into thirds, like a letter, and then flip entire omelet onto a plate. Cover with foil. Repeat process three times with remaining egg mixture. Serve immediately with asparagus.