Asparagus Royale with Smoked Salmon

Serving  asparagus royale is always a sure winner. It is a simple starter dish which when prepared and served properly is a gourmet delight! You will need:

75g asparagus tips
50g smoked salmon
2 tablespoons of béchamel sauce
2 tablespoons consommé
4 egg yokes

Method:
Cook the asparagus tips in boiling water for two minutes then drain and set aside. Add the béchamel sauce and consomme and press through a sieve. Bind the mixture with the egg yokes and pour into buttered ramekins. Cook in a bain marie in a preheated oven at 200 degrees for 30 minutes. Remove from ramekins  and serve with salmon.