Bring 1 inch of water to a boil in a large saucepan over high heat. Add the asparagus so they stand and their tips do not touch the water. Cover, reduce heat to low and steam for 3 to 5 minutes or until crisp-tender. Drain.
Prepare the Truffle Hollandaise:
Meanwhile, place eggs in a small saucepan and add enough water to cover. Place over high heat. When water begins to boil, set kitchen timer and boil for 1 minute. Remove from heat and drain. Let cool 10 minutes.
Peel the eggs and place in a mini food processor fitted with a steel blade. Add olive oil, lemon juice, truffle oil, sea salt and pepper. Process until smooth, about 30 seconds. Transfer to a small bowl and serve with steamed asparagus for dipping.
HELPING HANDS: Kids should avoid eating foods that contain raw or lightly-cooked eggs.