50 g soft butter.
2 tsp. tablespoons whipping cream.
16 small green asparagus well fresh.
salt,pepper, and cayenne.
Peel the chosen fresh asparagus (brittle), thin and well colored. Peel them, wash them and cook them for 10 to 12 minutes in boiling salted water and lemon or 12 to 15 minutes to steam.
Drain them, cut the tips and keep them warm.
Book the asparagus rest for another use, a soup for example.
Meanwhile, prepare scrambled eggs: butter carefully the bottom and a medium saucepan walls, thick bottom. Prepare a water bath at the size you put to simmer.
Break the eggs into a bowl; mix with a fork, patiently, without lather.
Season, add a spoonful of mineral water (Vittel, Evian, Volvic , etc.) and mix again until no longer distinguish the white from the yolk. Ideally, for a picky gourmet, you would cook eggs twice, because it is very difficult to cook at a time 10 eggs. In practice, it is still faster and more convenient to cook 10 eggs at once.
Place them in the pan above the water bath. Turn constantly with a wooden spoon until the mixture becomes creamy and smooth, without leaving any filament or lumps. Then remove the pan and water to stop the cooking, pour the cream into the eggs, stirring constantly.
Then, add the asparagus and stir gently. Check the seasoning. Serve immediately in a large warm and shallow dish with grilled bread toasts.
Toast the bread slices and slice them into strips 1.5 mm wide to obtain crispy blotters. Arrange the eggs in a jar and then add the bread crumbs of bread fingers nature and finally the green asparagus. Then arrange the slices on salmon eggs if you like.