300 g/11 oz asparagus tips 1 quantity thick Bechamel Sauce made with only 200 ml/14 fl oz milk
4 tablespoons freshly grated Parmesan cheese 6 eggs plain flour, for dusting
80 g/3 oz breadcrumbs 50 g/2 oz butter
2 tablespoons white wine vinegar salt


1.Cook the asparagus tips in salted, boiling water for about 10 minutes, then drain and pass through a food mill. Stir them into the bechamel sauce with the Parmesan and leave to cool slightly.
2.Separate 1 egg and stir the yolk into the bechamel, then leave to stand in a cool place for about 1 hour. Divide and shape the bechamel mixture into 4 croquettes with ahollow in the centre of each.
3.Dust lightly with flour. Beat 1 of the remaining eggs in a shallow dish and spread out the breadcrumbs in another shallow dish. Dip each croquette into the beaten egg and then into the breadcrumbs.
4.Melt 40 g/112 oz of the butter in a frying Pan, add thecroquettes and cook over a medium heat until golden brown all over.
5.Meanwhile, bring a pan of salted water to the boil, add the vinegar and poach the remaining eggs for 3-4 minutes. Remove with a slotted spoon and place a poached egg in the middle of each croquette.
6.Dot with the remaining butter, transfer to a warm serving dish and serve.

Leave a Reply

Your email address will not be published.