Huevos en Cocotte con Espárragos y Trufas

Preheat the oven to 180 degrees Celsius.

Blanche the asparagus in boiling salted water for 3 minutes, then drain.

Butter two cocottes, place the asparagus at the bottom and crack two eggs into each one.

Sprinkle with truffle shavings, salt and pepper.

Bake for about 15 minutes until the whites are set but the yolks are still runny.