Practical information
- Dish Flat
- Refined
- No
- For 4
- 12 asparagus
- No
- 20 min
- 15 min
- Not specified
- Not specified
ingredients
12 asparagus
8 eggs
30g of butter
15cl of liquid cream
Steps
Step 1
Peel the asparagus , tie them in a bundle with string.
2nd step
Cook them for 8 to 10 minutes in boiling salted water. Refresh them immediately in the icy water, drain them.
Whip the eggs in a bowl with the butter cut into small pieces.
Step 3
Put the bowl in a boiling water bath and stir gently with a whisk until the eggs begin to cook and scramble.
Remove the bowl from the bain-marie , add the cream, salt and pepper from the mill, mix. Arrange the scrambled eggs in cups with asparagus sands Landes and taste "wet way".