Double yolk madness!

Braised Asparagus, A Double Yolk Egg, Truffles, Coppa

We just finished two incredible all-truffle days in Provence. Today we visited the Richerenches truffle market (and tasted novel and delectable fast food -- baby pancakes prepared on the spot, filled with fresh black truffles, then topped with a pat of butter). Back at home for lunch I prepared one of my favorite dishes. The first-of-season Provençal  green asparagus is in the market, and the season for fresh black truffles is nearing an end. I love braising the aspargus in olive oil, flavored with rosemary and bay leaves, then topping the asparagus with a poached egg, truffles, and a slice of coppa. As it turns out, the poached egg in the photograph was the EIGHTH double-yolk egg in a row that I had cracked, from our incredible cheese supplier Josiane Déal, a Meilleur Ouvrier de France (MOF) in Vaison-la-Romaine.  I don't know about you, but I always consider double-yolk eggs a sign of good luck, so hopefully I'll have eight full days of good fortune.