Asparagus timbales

Clean the asparagus, remove the white part and filamentous, wash them, boil them in salted water for 20 minutes, drain and rinse the Blender after holding from 16 bits for the final decoration.

Melt the butter in a saucepan, add a pinch of salt, flour and diluted with milk.

Bring the sauce to a boil without ever stopping to turn it into a smooth sauce.

Remove the sauce from heat and keep aside two spoons to prepare the sauce.

Incorporated to the grated Parmesan béchamel and passed aspargus and let cool.

Add to mixture three egg yolks, one at a time and complete with mounted whites until stiff.

Grease eight baking molds and pour the mixture into equal parts.

Put in the oven already warm and bake at 200 degrees for 30 minutes.

Put in a pan with two tablespoons of bechamel kept aside, incorporated the remaining egg yolk, milk and a pinch of salt, mix well and bring to a boil at very low heat.

Put the timbales on individual plates and season with a little sauce.

Place two asparagus tips on top of each timballino to decorate and serve immediately.

Suggested wine: sparkling wine Marzemino.