Peel the asparagus with a paring knife. Cook in salted water, keeping it slightly firm; Finish cooking the asparagus in foamy butter and olive oil. Roll it well to coat; add the chopped shallots and grated Parmesan; Poach 5 eggs in vinegared water.
Sabayon: Whisk 2 egg yolks with 200 ml (3/4 cup) water in a bowl set over simmering water; Once thick and foamy, add 150 g (10 tablespoons) clarified butter, stirring constantly, and season to taste.
Presentation: Place the asparagus in a square on the plate; place an egg in the middle; grate the truffle over top and add the sabayon; sprinkle with Guérande sea salt.