Timbale Of Asparagus

Preparation:

Preparation: Clean the asparagus, remove the white and stringy part, wash them, boil them in salted water for twenty minutes, drain them and pass them through a vegetable mill after having set aside 16 tips for the final decoration. Melt the butter in a saucepan, add a pinch of salt, the flour and dilute everything with the milk. Bring the sauce to the boil, stirring constantly to obtain a smooth béchamel sauce. Remove the béchamel from the heat and set aside two generous spoonfuls to prepare the sauce. Incorporate the grated Parmesan cheese and the asparagus puree into the béchamel and leave to cool. Add three egg yolks to the mixture, one at a time and complete with the whipped whites until stiff. Grease eight baking molds and pour the mixture in equal parts. Place in a preheated oven and cook at 200 degrees for about thirty minutes. Put the two spoonfuls of béchamel kept aside in a saucepan, stir in the remaining egg yolk, the milk and a pinch of salt, mix well and bring to the boil over very low heat. Turn out the timballini on individual plates and season with a little sauce. Arrange two asparagus tips on the top of each timbale to decorate and serve immediately. Recommended wine: Marzemino Spumante.