Asparagus fricassee, a lovely seasonal starter for a spring meal.
Cook the eggs for 10 minutes in a steam. Then place them in cold water and peel them. If desired, they can be made soft-boiled.
Peel the asparagus and cut into sticks about 3 cm long.
Slice the small green onions and finely chop the bacon.
In a pan, sauté the onions and then add the bacon, followed by the asparagus (cooking for about 15-20 minutes).
To finish, plate the asparagus fricassée. Add the chopped herbs. Top with the warm egg.
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