Asparagus au gratin with cream

05273 ASPARAGUS AU GRATIN with CREAM SAUCE INGREDIENTS 4 PEOPLE 1 kg of green asparagus, 4 dl of fresh cream, 30 g butter, 2 egg yolks, 30 g grated Parmesan, 1/2 lemon, nutmeg, salt, white pepper.

PROCEEDING carefully Peel the asparagus by removing any strands, then wash them well and tie with kitchen string.

Boil them in plenty of boiling salted water and vessel discovered for you to remain? al dente?.

When they are cooked, drain and raffreddateli in cold water.

Drain again and let them dry.

Grease a large baking dish or 4 small, with butter and settle the asparagus.

In a saucepan you reduce the fresh cream by half and let cool.

Place egg yolks in a bowl, cream, salt, pepper, one grated nutmeg and mescoilate the ingredients with a whisk.

Add the grated Parmesan and lemon juice; beat well and pour the mixture over the asparagus.

Put the asparagus to grill in the oven.

Serve immediately.