Scrambled eggs and asparagus vol-au-ventrecipe4753623d10f4-da6f-44e7-9b1a-4ae4dc6062ce/media/2nhan2bq/vol-au-vent-oeufs-brouilles-asperges-1200-x-1200.jpgCrazy LeeksCrazy Leeks3/17/2022 1:35:29 p.m.00234Brunchs et déjeunersComfort foodOmelettes and quichesAsparagus
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 note
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.