Many people: 6
* 4 whole eggs
* 2 egg yolks
* green asparagus mashed potatoes 300g
* 200g of cream
* salt, pepper
For vegetables of season, to cut a carrot brunoise, turnips, zucchinis, small heads of cabbages flower, romanesco ..... .
To cook all these vegetables with salted ebullient water, to cool and reserve. (Easy way: to immediately cool all green vegetables in very cold water after cooking so that they remain quite green)
When it is the season of green asparaguses to keep the points for other use and to cook the remainder of asparagus with salted ebullient water. To pass then to the vegetable mill to remove fibers. To reserve 300g of pulp. (If it is not the season of asparaguses, to replace by mashed potatoes of broccoli, celery, French bean .......)
To choose a large mould with puffed up or then 6 small individual moulds, to butter them.
To make the blank:
To break eggs, to add the yellows and the liquid cream. To whip the unit and to add asparagus mashed potatoes, to rectify the seasoning. To lay out your vegetables in the moulds to butter and cover with blank of asparagus. To cook with the bain-marie 20 minutes for individual moulds 35 minutes for a mould of 6 people. To make sure of cooking using a knife, the blade must arise dry.
To draw up at once.