Asparagus scrambled eggs and Tuber melanosporum Truffles

Ingredients for 4 persons
16 eggs
1dl olive oil
1dl whipping cream
50gr black truffles
salt, pepper

First, grate your truffles with a cheese grater. In a thick bottom saucepan, put the oil uin order to warm it up, with the grated truffles.
Let it sweat a little.
In a salad bowl, break the eggs, beat them, season them with salt and pepper. Don’t beat them too much (just enaugh to mix the yellow and the white).
then put the mixture into the saucepan (which is over a gentle heat) and stir with a wodden spatula (you mustn’t stop or you will just have an omelette)
As soon as you have a creamy consistency, you add the whipping cream. Then you taste it (add salt and pepper if necessary) and serve warm