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".