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Ingredients:
12 eggs
1 bunch asparagus
30 oz. butter
7 dl. cream
Preparation:
Cook the asparagus in boiling salted water. Cool and cut. Heated in a little butter.
In a saucepan, bain-marie, melt some butter, add beaten eggs and mix with a spatula so crowded with peeling walls. When creamy, add the cream and asparagus. Decorate to taste.
