Asparagus à la Polonaise (with Chopped Egg, Parsley and Beurre Noisette)

Ingredients

• asparagus
• hard-boiled egg yolks
• parsley
• Beurre noisette
• very fine

Instructions

1. Drain the cooked asparagus well.
2. Dress them on a long dish, in rows.
3. Mix the chopped hard-boiled egg yolks with the chopped parsley and sprinkle the tips with them.
4. Prepare a Beurre noisette and add 30 grammes of very fine, very fresh breadcrumb per 125 grammes of butter.
5. Just at the moment of serving, cover the tips with it.