Œufs à la Belle-Hélène (Eggs Belle-Hélène, on Asparagus Croquettes)

Ingredients

• eggs
• 500 grammes asparagus tips
• 2 décilitres stiff sauce Béchamel
• 3 egg yolks
• fresh
• fat for frying
• sauce Suprême

Instructions

1. Blanch 500 grammes of asparagus tips, keeping them a little firm; refresh and dry them.
2. Bind them with 2 décilitres of stiff sauce Béchamel and 3 egg yolks.
3. Shape the mixture into round or oval croquettes.
4. Crumb them with fresh, exceedingly fine breadcrumbs and fry them at the last moment.
5. Coat the eggs with sauce Suprême and set one on each croquette.