Ingredients
- 800 g points of asparaguses
- 2 eggs
- 1 small onion
- 100 ml cream
- One tuft of parsley
- 60 g butter
- Salt, Pepper
Procedure
Wash the asparaguses and boil them in salted water for 5 minutes; drain them and put them apart. Chop the onion into small pieces and fry it slowly in the butter; when the onion becomes browned, add the asparaguses and a spoonful of the stock. Cook for4-5 minutes, then turn off the heat; let the whole mixture become lukewarm and mix it. Put the asparagus cream back on the heat; let it thicken a little more; let it cool down and when it is at room temperature, add the cream, beat in the eggs, add some leaves of chopped parsley, salt and pepper.
Smear with butter some small soufflé moulds, add the composite in them and cook in a bain marie in a pre-heated oven at 180° for 15 minutes. When cooking is finished, take the pies out of the moulds and decorate them with paprika, asparaguses and parsley.
Graft: inserting a part of a plant into another plant so that they join together as a single entity.