Œufs à la Rothschild (Scrambled Eggs with Crayfish, Asparagus and Truffle)

Ingredients

• 6 crayfish
• 2 spoonfuls thick cream
• 6 eggs
• asparagus tips
• crayfish tails
• truffles

Instructions

1. Pound the 6 crayfish cooked in a Mirepoix very finely, adding 2 spoonfuls of thick cream little by little.
2. Pass through a tammy.
3. Beat and season the 6 eggs, add the crayfish cream, and cook gently to a smooth, soft, creamy mixture.
4. Arrange in a timbale and plant a small bunch of asparagus tips in the middle.
5. Make a circle of crayfish tails around the bunch, and surround the tails with a crown of large, very black truffle slices.