A delicious recipe for the asparagus season:
Peel the asparagus spears and tie them into equal-sized bundles. Cook them in salted water and place them, well drained, on a long, very hot plate. Place the upper layers a little bit backwards on the lower ones. Sprinkle the heads with the egg yolk strained through a sieve and spread the parsley evenly over them while they are still wet. Brown the butter in a pafnne until hazelnut brown, pour in the breadcrumbs and toast until light golden and crispy. Pour this mixture over the asparagus heads so that the hot butter ruffles with the moisture clinging to the parsley. Bring to the table immediately, the butter should still be creamy if possible.
Serve with Macaire potatoes.
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