Difficulty:[usr 2]
Peel the asparagus with a paring knife in the head-to-tail direction, wash and cook in boiling water (standing, heads out of the water), cool, cut the heads and set aside, put the tails in the blender, if there are any left woody parts, remove them or pass through a sieve, pour into a saucepan over low heat and reduce by 1/3 of its volume, stirring frequently, remove from the heat and add, using a whisk, the whole eggs + the yolk, salt and pepper, nutmeg,
Butter the dariole moulds, fill with the marmalade, cook in a bain-marie in a moderate oven (220°C) until set, halfway through cooking cover with buttered parchment paper,
Unmold at the top of the plate, place a bundle of broom asparagus heads next to it (tied together with a sprig of civet), serve with the sauce in a sauce boat, decorate with diced pink radishes, corn seeds and diced tomato, chives.
