Asparagus and Morel Salad with Black Truffle - Pete & Gerry's

Ingredients

• 2 cups port wine
• 1 teaspoon unsalted butter
• 1/4 cup canned or fresh black truffles, sliced
• 2 tablespoons shallots, chopped
• 2 tablespoons white wine vinegar
• 4 tablespoons white truffle oil
• 3/4 cup olive oil
• Salt and freshly ground black pepper to taste
• 6 ounces fresh or dried and reconstituted morel mushrooms
• 30 stalks green asparagus, bottoms peeled
• 1 tablespoon olive oil
• 4 Pete & Gerry's eggs, hard-boiled and halved
• 3 tablespoons fresh chives, chopped
• Baby greens