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Ingredients
- 20-30 asparagus spears woody ends discarded
- 1½ T good olive oil
- 2 eggs
- 150 mls crème fraiche
- 50 G parmesan grated
- Salt and pepper to taste
- Chopped chives to garnish
Ingredients
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Instructions
- Break eggs into a bowl that will sit on top of a pan of boiling water and add a pinch of salt
- Whisk eggs until smooth
- Add the crème fraiche and continue whisking until sauce thickens
- Remove bowl from heat. Add parmesan and season well with salt and pepper.
- Drop the asparagus into the boiling water and cook for 1 minute.
- Remove with tongs and drain. Dress with the olive oil and arrange on serving plates.
- Set the bowl of sauce back on the pan to warm up. Then spoon generously over the asparagus. And serve garnished with the chives.