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Scrambled eggs and asparagus vol-au-vent

Author: Les Cultures de chez nous
Vol-au-vent aux oeufs brouillés et asperges
Preparation 15
Baking 8
Portions 4
Freezing No


  • 4 vol-au-vent
  • 10 to 12 asparagus
  • 8 eggs
  • 60 ml (1/4 cup) of minced dried tomatoes
  • 45 ml (3 tablespoons) of sour cream
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  • Preheat oven at 250°F (120°C).
  • Over a baking sheet covered with parchment paper, set down vol-au-vent. Oven bake for 8 to 10 minutes.
  • Meanwhile, blanch asparagus for 3 to 4 minutes in a casserole filled with salted boiling water. drain.
  • In a bowl, whisk eggs with dried tomatoes and sour cream. Salt and pepper.
  • In a pan, melt butter at medium heat. Pour eggs and scramble until well cook and firm, while being careful to keep it creamy. Add sliced asparagus.
  • Garnish vol-au-vent with scrambled eggs.

Chef's notes

Side dish idea : Cheddar and thyme cream

In a casserole, heat 250 ml (1 cup) of 15% cooking cream at medium heat until boiling. Add 125 ml (1/2 cup) of grated cheddar and 5 ml (1 teaspoon) of chopped fresh thyme. Cook 1 minute, until cheese melts.