Difficulty:[usr 2]
Wash the asparagus and spinach, cut the asparagus into very thin rings and chop the spinach and chives.
Heat the oil in a frying pan, add the asparagus rings and the spinach, cook for 2 minutes over high heat, salt and remove from the heat.
Turn on the oven at 180°C (th.6). Break the eggs, separating the whites from the yolks, put the whites in a bowl and leave the yolks in their half shell. Pour the cream into the whites, add the contents of the pan and whisk for a few seconds. Cut the pastry sheets in half and arrange them in corollas in 4 bowls. Pour the egg white mixture in the centre, slip a yolk in the middle, put the bowls in the oven and cook for 10 minutes.
Meanwhile, wash and prepare the green asparagus, dry them, wrap 1 slice of bacon around each of them, place them in the pan and cook for 2 to 3 minutes over high heat, turning them gently.
When the eggs are cooked, season them with pepper and serve them immediately with the asparagus and bacon.
Source REGAL Magazine n° 52 April/May 2013.
