Mother's Day asparagus dish

Ingredients

For 4 servings

• •800 g 800 g Green asparagus tip
• •4 4 Hard eggs
• •20 cl 20 cl Thick fresh cream
• •80 g 80 g Grated Parmesan
• •2 2 Shallots
• •20 g 20 g Butter
• •1 c. à soupe 1 tbsp Extra virgin olive oil
• •Salt
• •Pepper
• •Nutmeg
• •1 1 boot(s) Fresh parsley

Method

1. 1.Preheating of oven and preparation of asparagus
2. 2.Preheat the oven to 200°C to make it warm when baking the dish. In the meantime, rinse the green tips thoroughly under the fresh water, then drain them. If some are a little firm at the base, remove the hard part. Then pick a portion of the parsley after washing and drying, then book it for the rest of the recipe.
3. 3.Quick asparagus cooking
4. 4.Heat a large saucepan of salted water or use a wide hopper to cook asparagus. Dive them a few minutes so that they become slightly tender while keeping a good hold. Drain them carefully, then quickly pass them under a fresh water fillet if necessary to stop cooking. Reserve them on a clean cloth or absorbent paper to remove excess moisture.
5. 5.Preparation of the base with shallot
6. 6.Peel the shallots, then chop them finely. Melt butter with olive oil in a skillet over low to medium heat. Add the shallots and let them cook for a few minutes stirring regularly until they become melted and translucent without marked staining. This sweet cooking makes it possible to obtain a delicate and fragrant base, ideal to accompany asparagus without masking their flavor.
7. 7.Mixing cream and seasonings
8. 8.In a salad bowl, pour the thick cream, then add the returned shallots. Incorporate most of the grated Parmesan, keeping a little side for the top of the dish. Season moderately, pepper according to your taste and add a pinch of nutmeg. Mix carefully to achieve a smooth, smooth and well-received preparation, without excess to preserve the balance of flavours.
9. 9.Preparation of hard eggs
10. 10.Cut the hard eggs with delicacy to keep the pieces clean and clean. Then cut them into two or rather thick slices, depending on the presentation you want in the final dish. Make sure to handle the yellows carefully to avoid them getting too much crumbled. Reserve the egg pieces on a plate, ready to be arranged with the asparagus and cream.
11. 11.Mounting the dish in the mould
12. 12.Lightly butter a dish in the oven if necessary, then place the asparagus on a regular basis. Divide the pieces of hard eggs on the set, trying to distribute them well so that each serving is generous. Table with cream and shallots. Finish with the rest of Parmesan sprinkled on top to promote a nice, gratin finish when cooking.
13. 13.Bake the dish
14. 14.Bake the dish in the preheated oven and cook for about 20 minutes. Watch the cooking at the end of the tour: the cream must be very hot, slightly taken on the edges, and the parmesan beautifully golden on the top. If you want a slightly more colourful surface, you can extend for a few minutes without drying the asparagus. The dish must remain melted and greedy.
15. 15.Parsley finish and service
16. 16.At the exit of the oven, let the dish rest for 2 to 3 minutes so that the filling stabilizes slightly and is easier to serve. Then sprinkle the chiseled parsley reserved at the beginning to bring a touch of freshness and color. Serve warm, directly in the dish, to fully enjoy the contrast between soft asparagus, cream and eggs.