Serves 4:
250 gr asparagus, boiled
250 ml milk
250 ml cream
salt
4 tbs parmesan cheese , grated
fresh basil, 6-7 leafs
5 egg's yolks
Cut the asparagus tips and set them aside.
Heat milk with cream and a pinch of salt; add the parmesan and stir well.
In the food processor, mix asparagus, a pinch of salt, parmesan cheese and yolks. Cover this cream with running milk and cream and pour it in four little oven dishes. Bake them in a bain-marie at 170º about 30 minutes.
Add the asparagus tips and a few crushed hazelnuts before serving.
