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Asparagus in an eggshell

A spectacular, simple, and easy to prepare variation on the asparagus brabançonne, which can be served as an amuse-bouche or a small entremets as part of a menu. You can create endless variations using different taste combinations.

Makes 10 pieces.

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Allergens and dietary requirements

  • Egg
  • Cow's milk
  • Lactose

Ingredients

10
eggs
50
g
cooked ham
as needed
flat-leaf parsley
2
white asparagus, boiled
as needed
potato foam

Scale recipe

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