Ingredients: Béchamel Sauce: 2 tbsp. Butter 2 cups Milk 1/2 cup Flour 1-2 tbsp. Roquefort Cheese (to taste) Asparagus 6 stalks Salt and pepper (to taste) 1 Egg 2-4 tbsp. Red wine (Cabernet Sauvignon works well) 1-2 Truffles Cured ham (several slices - thinly sliced)

Methods:

1. Béchamel Sauce:
   In a small saucepan, heat milk. In another, larger saucepan, melt butter; once butter is melted, add flour and mix well. Whisk heated milk into butter and flour mixture; continue to heat and allow to thicken, stirring constantly. Add Roquefort cheese to béchamel sauce to make it pungent and flavourful; mix well until melted.
2. Cut off the bottom ends of the asparagus so that they are all the same size. In a pan, cook asparagus in melted butter over high heat (this will help seal in flavours quickly); add salt and fresh ground pepper. To finish cooking asparagus, add a little water to the pan; allow water to steam asparagus until firm but tender. Add red wine to asparagus; cook to reduce wine.
3. White the asparagus is cooking, poach egg in egg poacher (if you have one); cook for 3 min.
4. To plate, place poached egg on center of a (non-serving) plate; add béchamel sauce; slice truffles thinly and arrange around egg to create a crown; transfer to the centre of the serving plate.
5. Arrange asparagus in a nest-type formation around egg; place thin slices of cured ham on top of asparagus (the hot asparagus will warm the ham and bring out the flavour). Dribble sauce from asparagus pan around the outside of plate and garnish with some greens.