How to cook (4
pers.) :
- Make sweat the watercress in the butter, add the water and let cook slowly to obtain a "stock" of watercress. After cooling of this stock, add it the cream and the eggs. Verify the seasoning.
- Butter 4 small individual moulds and fill them with the preparation. Cook in a dish with water in the bottom approximately 15 mn to oven (Th 7/8). Reserve in a cold place.
- Peel and cook asparaguses. Refresh them and reserve in cold place. Make the vinaigrette. Add it truffles and blend.
- Set the plate with the Royale of watercress on the height and the fan-shaped asparaguses. Pour the vinaigrette. Serve.
Good appetite !
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