Peel 4 asparagus. Halve lengthwise, then cut each in 3 parts.
Fry in 1 tbsp olive oil with 1/2 minced clove of garlic, for 5 mins.
Season with salt and pepper when nicely browned, deglaze with 35ml white wine and reduce the wine till 20% is left.
Add 100ml double cream, put the lid on the pan and softly boil for another 5 mins.
Get from the heat and cool down a bit, before stirring in an egg yolk
Serve as shown with grated Parmesan and black pepper
(A Blend Brother recipe)
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