Serves 4

20 asparagus spears
4 whole eggs
6 cremini mushrooms, diced
2 tablespoons olive oil
1 shallot, diced
1 tablespoon chopped chives
1⁄4 cup champagne vinegar
1⁄4 cup white truffle oil
1⁄2 cup vegetable oil
Kosher salt
Freshly ground black pepper
8-12 slices smoked salmon

Trim non-green ends from asparagus. Brush with olive oil and grill for 2-3 minutes on medium to high heat, or blanch for one minute in salted boiling water and refresh in ice water. Set asparagus aside (it can either be served warm or cold). Place eggs in a pot of cold water. Bring the water to a boil, turn off heat, and let eggs sit for 10 minutes. Cool eggs by running them under cold water, then peel off shells. Chop eggs and set aside. Sauté cremini mushrooms in olive oil, season with salt and pepper, and set aside. In a bowl, combine shallots with the champagne vinegar. Whisk in oils, and season with salt and pepper. Add cremini mushrooms to dressing. To serve, bundle the asparagus by wrapping the smoked salmon around five spears per plate and set in the center of the plate. Drizzle the plate with the dressing, sprinkle the chopped egg, and finish with freshly ground black pepper.