Scrambled eggs and asparagus vol-au-vent
15
8
4
No
Ingredients
- 4 vol-au-vent
- 10 to 12 asparagus
- 8 eggs
- 60 ml (1/4 cup) of minced dried tomatoes
- 45 ml (3 tablespoons) of sour cream
Preparation
Side-by-side mode
- Preheat oven to 250°F (120°C).
- Set down the vol-au-vent on a baking sheet covered with parchment paper. Bake for 8 to 10 minutes in the oven.
- Meanwhile, blanch asparagus for 3 to 4 minutes in a casserole filled with salted boiling water. Drain.
- In a bowl, whisk eggs with dried tomatoes and sour cream. Salt and pepper.
- In a pan, melt butter at medium heat. Pour eggs and scramble until well cooked and firm while keeping it creamy. Add sliced asparagus.
- Garnish vol-au-vent with scrambled eggs.
Chef’s note
Side dish idea : Cheddar and thyme cream
In a casserole, heat 250 ml (1 cup) of 15% cooking cream at medium heat until boiling. Add 125 ml (1/2 cup) of grated cheddar and 5 ml (1 teaspoon) of chopped fresh thyme. Cook 1 minute, until cheese melts.
