• Step 1

  Preheat oven to 400 degrees. Toss asparagus and 3 Tbsp pure olive oil in large bowl; season with salt and pepper. Arrange in single layer on parchment paper-lined baking sheet. Roast about 15 min. Arrange in 8 bundles on large serving platter. Set aside.

• Step 2

  Heat 1 inch of water in each of 2 skillets on MED to simmer. Adjust to slow simmer. Add 3 Tbsp rice vinegar to each skillet.

• Step 3

  Crack eggs carefully, one at a time, into ramekin. Gently slide each egg, one at a time, into simmering water (4 eggs per skillet). Cook until whites are set, about 3 min. Using a slotted spoon, remove one egg at a time and place on top of each asparagus bundle.

• Step 4

  Sprinkle each egg with grated cheese and chives; drizzle with truffle oil. Season with pepper.

If you have roasted asparagus in advance, heat about 2-3 min just until reheated.

Note: When servings & ingredients are modified, nutrition & directions may vary.