Asparagus Cream Stuffed French Rolls

Ingredients

• 3 French rolls
• 2 tablespoons fresh butter
• 1 cup heavy cream
• 6 egg yolks
• 100 small asparagus spears, boiled
• Salt to taste
• Nutmeg to taste

Method

1. 1 Carefully cut off the top crust of each roll to create a lid. Scoop out the soft crumb from inside, leaving the shell intact.
2. 2 In a saucepan, combine cream, beaten egg yolks, salt, and nutmeg. Stir over low heat until the mixture thickens slightly.
3. 3 Chop the boiled asparagus, reserving a few tops for garnish. Stir the chopped asparagus into the cream mixture.
4. 4 Fill the hollowed rolls with the asparagus cream. Poke holes in the top crusts and insert the reserved asparagus tips.
5. 5 Place the crust lids back on the rolls. Fry in butter until golden brown and serve immediately.