Difficulty: Medium
Peel the asparagus from tip to base with a paring knife, wash thoroughly, and cook upright in boiling water with heads above the surface. Cool, trim the heads, and reserve them. Blend the stalks, discarding any woody parts or straining through a sieve if needed. Transfer to a saucepan over low heat, reduce by one-third while stirring often. Off the heat, whisk in the whole eggs, yolk, salt, pepper, and nutmeg until smooth.
Butter dariole molds generously, fill with the asparagus mixture, and bake in a bain-marie in a 220°C oven until just set. Cover with buttered parchment halfway through for even cooking.
Unmold onto warm plates. Arrange a bundle of reserved asparagus heads alongside (tied with a chive sprig). Serve balsamic vinaigrette in a sauce boat. Garnish with pink radish slices, corn kernels, diced tomatoes, and snipped chives for a fresh, vibrant finish.
