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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> Scottish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Slice the rolls straight across the top, removing an oval slice of crust that will form lids for the rolls. | 2. Pull out the crumbs so that you have six crusty shells; put them aside. | 3. Trim the asparagus to remove all the woody parts and wash thoroughly. | 4. Chop into short pieces and cook in boiling, salted water until tender, about 12-15 minutes. | 5. Drain, catching the cooking liquid in a bowl and reserving it. | 6. Heat the cream in the pan with 4 tablespoons of the asparagus liquid. | 7. Beat the egg yolks, pour on the hot but not boiling cream and whisk together until the mixture thickens to a velvety sauce. | 8. Add the asparagus pieces and keep warm without allowing it to boil or it will curdle. | 9. Season. | 10. Fry the rolls and lids in butter until they are crisp and golden brown and place them on a heated serving dish. | 11. Spoon the asparagus mixture into the rolls; replace the lids and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
white	6		shaped	1136.6717	15.9571	238.2639	3.716
asparagus	12	ounces		68.0388	13.1995	7.4843	0.4082
single cream	5	fluid		-	-	-	-
egg yolk	2			109.48	1.2206	5.3924	9.0236
salt				-	-	-	-
pepper			ground	-	-	-	-
nutmeg	1	pinch	grated	0.7219	0.0678	0.008	0.0499
butter	2	ounces		323.19	14.8497	10.0983	27.215999999999998

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.