Asparagus with Cooking Cream and Eggs Mimosa

Ingredients for cooking

1 Kg Asparagus
300 ml Trevalli UHT cooking cream
60 gr grated parmesan
4 hard-boiled egg yolks
Evo oil
Salt, black pepper

Preparation

Clean the asparagus boil them in salty water for 15 minutes keeping the points out of the water, then drain and lightly fry in a pan.

Pour some Trevalli UHT cooking cream in a saucepan and bring to boil. Add salt, black pepper and grated parmesan. Garnish the asparagus with the cream sauce and the hard-boiled egg yolks crumbled and serve.

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