Difficulty:[usr 1]
Peel the asparagus starting from the tip, and eliminate the fibrous part of the end of the stem. Reserve a whole asparagus for garnish. Cut the others into sections.
In a saucepan, boil 50 cl of water with the milk and half of the cream. Season with salt and pepper, when boiling add the pieces of asparagus, cover and cook over low heat for 20 minutes.
Meanwhile, whip the rest of the whipped cream, salt lightly, add the chum eggs and set aside in the fridge.
Mix very finely the contents of the saucepan to obtain a velouté. Divide it into bowls, add to each of them a touch of whipped cream, slices of finely minced raw asparagus, a few reserved chum eggs.
Garnish with a sprig of chervil and serve immediately.
