Eggs Montmorency

Ingredients

• eggs
• 1 spoonful asparagus tips in cream
• 3–4 beautiful green asparagus tips
• 1 small bouquet artichoke hearts, thinly sliced and sautéed in butter

Instructions

1. Line the bottom of a serving dish with a spoonful of asparagus tips in cream (pointes d'asperges à la crème).
2. Crack the eggs directly onto this base and cook them.
3. After cooking, arrange 3 to 4 beautiful green asparagus tips between the yolks and across them. Place a small bouquet of artichoke hearts, thinly sliced and sautéed in butter, in the center.