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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