Trays With Asparagus

Preparation:

Preparation: Wash the asparagus tips, gently place them in boiling salted water and cook for 8 minutes. Drain them and keep them warm. With a sharp knife, make a 3 cm deep incision in the slices of bread. at a distance of one cm. and a half from the edge of the bread. Remove the crumb inside the incision, obtaining trays, but taking care to leave a thickness of about 2 cm. on the bottom. Brush the pans inside and out with 30 g of melted butter. Place the trays in a hot oven at 220 degrees for 5 minutes. Remove them and arrange them on a serving plate. Beat the eggs with salt and pepper, the chives and the parsley. Cook the eggs in 20 g of butter, mixing them with 1 wooden spoon until they are set, but not completely. Divide them into trays and distribute the asparagus tips on top.